Heat a large stainless steel skillet over medium-high heat and add 2 tablespoons of olive oil. Add the squash, season with salt, and allow the squash to sear for 3-4 minutes on each side. Work in two batches if needed to not overcrowd the pan, adding another tablespoon of olive oil before cooking the second batch. Once the squash is deeply golden brown, remove from the pan and set aside.
Add the diced shallot and cook until just starting to brown, 5-7 minutes. Remove from the pan; this can go on the same plate or bowl as the squash. Set aside.
While the squash and shallots cook in batches, bring a large pot of salted water to a boil, then cook the Colavita potato gnocchi for 2 minutes. Drain, setting aside 1 cup of the cooking water.
Add the remaining one tablespoon of olive oil to the skillet, then add the cooked and drained gnocchi. Allow to sear on one side until lightly browned, then add the squash and shallots back to the pan with any residual juices.
Reduce the heat to medium-low, add ½ cup of the pasta cooking water, and simmer until it begins to thicken. If the water evaporates right away, add the remaining water. It will start off looking thin, but will thicken.
Turn the heat off and allow the pan to stand for 1 minute off heat. Add the basil, lemon juice, grated parmesan, and ¼ cup of the ricotta cheese, stirring until creamy.
Serve immediately, with a dollop of ricotta on top for each plate, freshly ground pepper, and additional basil sprinkled on top (if desired).
Servings 4