Gnocchi with Squash

For gnocchi, rinse potatoes and cook in boiling salted water for about 25 minutes, drain, and cool just until you can touch. Peel potato and while still warm press through a ricer. Let cool, then mix with both flours, egg, egg yolk, and salt to taste. Add as much flour as needed to make a pliable dough. Cut dough into portions and with floured palms form finger-thick rolls and cut into 3 cm (approximately 1 inch) long pieces. Press a fork pattern onto pieces and sprinkle a little flour.

Coarsely grate squash flesh. Rinse bell peppers, halve, remove seeds and ribs and cut into bite-size pieces. Peel and finely chop shallot and garlic. Heat butter in a pan and sauté shallot and garlic until soft. Add bell peppers and continue to sauté. Add grated squash and bay leaf and season with salt and pepper. Cover and simmer over low heat for 5 minutes. Stir in sour cream, season with vinegar continue to simmer for 3 to 4 more minutes. Stir in parsley.

Cook gnocchi in simmering salted water until they float to the top, about 5 minutes. Drain.