The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
Reviewed: feb. 19, 2009
I gave it 4 stars for the way I made this dish. It probably would have been better if I hadnt used frozen squash, but sonce I did it was too wattery, and therefore I had to use a-lot of flour, and it was too dense. Next time I will use fresh squash, or I will strain the frozen squash.It had a really nice flavor in spite of my mistake.
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Cooking Level: Beginning

Home Town: Golden, Colorado, USA
Living In: Brighton, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
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Reviewed: feb. 9, 2009
This was very good! It was my first time making gnocchi, and it did take much more time than I planned. My squash had to be cooked in the microwave longer than 10 minutes (I took it out after 10, and it was still hard in the middle, put it in for probably another 10). I didn't use the "sage beurre blanc" but instead made a browned butter sage sauce. Yummy!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
Reviewed: jan. 26, 2009
I made this recipe mainly because I love gnocchi but am allergic to potatoes. This made an excellent substitute. I gave it 4 stars, because the sauce for us was a take it or leave it kind of thing and not really worth the extra 25 minutes of cook time. Like the other reviewers I used more than the 1 cup of white flour when making the dough. Really, just keep adding flour till you get the texture described in the directions. I will definitely make the gnocchi again but will probably serve with a different sauce.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
Reviewed: dec. 15, 2008
The gnocchi itself is great and so simple - thank you! 2nd time I made it, I added a tspn of pumpkin pie spice (blend of ginger, cinn, nutmeg, allspice) to dough. I didn't care for the beurre blanc at all. Next time I heated up butter, sage, pinch of salt/pepper in pan and tossed gnocchi with it - made the gnocchi a little crisp on outside - fantastic and paired well with the pumpkin pie spice.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.13 star rating.
Reviewed: nov. 18, 2008
These tasted good and were an interesting change of pace. Unfortunately, the whole wheat flour completely overpowered the squash. Semolina flour might be a better choice for letting the squash flavor come through.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: nov. 10, 2008
ohhhhhhhhhhhh my gosh, heavenly!! I didnt have sage so I had to use a bit of rosemary and thyme instead but it still turned out AMAZING. Quite a simple recipe but a bit time consuming--worth it. It took more flour than the recipe says but I did mine all whole wheat.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: nov. 4, 2008
Making the gnocchi was much more time consuming than I thought it would be, but turned out great. In forming the dough, 1 cup of white flour was not enough to make the dough workable, I probably used an additional cup or so. There was a slight bitterness to the dish overall, maybe due to the beer in the beurre blanc, and I'm not sure if it was supposed to taste like that. But nonetheless, it was delicious, and my family and I enjoyed it. Thank you!
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Cooking Level: Intermediate

Living In: Wichita, Kansas, USA

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