Reviewed: Jul. 15, 2011

I omitted the salt, forgot to add the egg, and used only whole wheat flour when making the gnocchi. For the sauce, I omitted the bouillon, and changed the beer to soy milk. I also added some chopped onion to the sauce. This is delicious! Portion control went out the window when devouring these, they went so quickly! i will be making these again!

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Reviewer:

sueb

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Cooking Level: Expert

Living In: Prattville, Alabama, USA

Reviewed: Jan. 12, 2011

I made the gnocchi themselves as written, adding (as others have mentioned) more white flower until the dough became workable. I didn't have the ingredients for the sauce, so I just tossed the gnocchi with butter and sage. I wondered, while they were cooking, if they'd be worth the work...they were! Great recipe, thank you!

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Reviewer:

jeangetz

Cooking Level: Intermediate

Home Town: Newaygo, Michigan, USA

Living In: Royal Oak, Michigan, USA

Reviewed: Nov. 24, 2010

I didn't try the sauce, but this gnocchi was yummy. Even my 4 year old asks for it, and I have a hard time getting him to eat veggies! Thank you!

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5 users found this review helpful

Reviewer:

brookenelson

Cooking Level: Expert

Living In: Bountiful, Utah, USA

Reviewed: Oct. 14, 2010

Great recipe! Takes a bit of time but easy and it tastes great. The parmesean sage sauce was a little salty (and I like salt) so will likely cut down the salt in the water next time. Still definately worth making! Also, we fed three adults with the suggested serving of 8 so you may need to adjust the serving size if making this for more people.

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Reviewer:

enslenal

Reviewed: Oct. 9, 2010

Very good! I only made the gnocchi and did not try the "blanc" just to use up some of my acorns from the garden. I allowed them to dry and then place them in storage bags in the freezer for use all winter. I can't wait to try them as dumplings with chicken. Thanks for the great recipe!

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Reviewer:

Mary

Reviewed: May 8, 2010

Only made the sauce and made plain potato gnocchi. Was delightfully surprised with how well the sauce turned out. Would have wanted it to be a bit thicker, and wish I had fresh parmesan on hand.

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Reviewer:

PIGZFLY

Home Town: Fernie, British Columbia, Canada

Reviewed: Nov. 11, 2009

I was excited to try this recipe and as I sit here eating it and I am less than thrilled. I have a few comments: The gnocchi were pretty easy to make, but there really should be a weight for the squash instead of simply "one acorn squash". I think that has a lot to do with the other reviewers having to add more flour. I also added more flour. I can't decide if that made them dense or if they are supposed to be dense! I don't have a garlic press, so I minced it. I would suggest substituting garlic powder, sauteeing it first or putting it in the sauce instead of the gnocchi. Biting into a pocket of raw garlic isn't so appealing. I used the Creamy Sage Butter Sauce, as another reviewer recommended. I'm not impressed by that either. At any rate, I can't stop eating these dense little dumplings. It's not because they are irresistable, I think that my mouth is just trying to figure out what their deal is.

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Reviewer:

katurpilar

Reviewed: Nov. 4, 2009

This requires time and patience (and way more white flour than called for), but it's fun, tasty and satisfying. I wanted a creamier sauce so I served this with "Creamy Sage Butter Sauce."

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Reviewer:

J. Sage

Reviewed: Nov. 3, 2009

took forever! and not that great. I reinvented the leftovers with sauteed zuchini, tomatoes and pesto.

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Reviewer:

cgmunga

Reviewed: Oct. 21, 2009

The gnocci was good. If you have to disguise squash, this is a good way to do it. I used only white flour and I used about 3.5 cups. The brown butter sauce suggested was good, but not really worth the time it took to cook it. This was a lot of prep, and good not great.

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