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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J. Sage

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Reviewed: Nov. 3, 2009

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

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cgmunga

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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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cookinandluvinit!

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Reviewed: Oct. 21, 2009

I was disappointed that these didnt taste like squash! I even added a bit of sugar to the dough, and some cinnamon to the butter sauce (which did help). I agree that the whole wheat flour is overpowering. These weren't bad, just not as delicious as I expected.

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ramblinbetty

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Reviewed: Oct. 18, 2009

The gnocchi were great. I skipped the sauce and used a simple alfredo instead. Since others said it was too heavy on the wheat flour and I had semolina flour, I used 1/2 a cup of each. It needed more white flour as well.

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alison

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Reviewed: Oct. 9, 2009

Very time consuming and other than the yummy sauce, it was tastless doughy clumps. Will not try this again. Will try the Squash soup today.

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Quinn

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Reviewed: Oct. 6, 2009

I made this on a whim after my son insisted I buy acorn squash. My husband and daughter loved it, but my son ended up dispising it. I liked it, however when I make it again I will not use any whole wheat flour since it seemed to overpower the squash flavour of the gnocchi. I should also mention my husband is an Italian who is quite attatched to his Great Aunt's traditional gnocchi recipe.

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JulieE

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Reviewed: Oct. 3, 2009

Well these were about the ugliest things I have ever made - BUT this recipe makes a very traditional chewy gnocchi that I just love! My dough was still too sticky after 3 cups of flour so as I formed my gnocchi and put them on a plate, then ended up sticking together. So my advice, either spread them out or throw them into your pot of boiling water as you form them. I think the extra flour does take away from the squash flavor but it's still a great way to sneak in some veggies. I didn't make the sauce, but instead make a quick brown butter and sage sauce. Next time I'm going to try homemade tomato sauce.

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Lauren Vavala

Cooking Level: Intermediate

Home Town: Newark, Delaware, USA

Living In: West Haven, Utah, USA

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Reviewed: Oct. 1, 2009

I felt like a true chef after I made these. They were delicious - and a great way to use acorn squash, which is one of my least favorite vegetables! I make a lot of gnocchi (my mom's Italian), but I'd never incorporated squash into the mix. Next time I'm not going to put quite as much beer in the sauce - I used a Korean beer (don't ask why) and toward the end of dinner I was not as enthusiastic to finish them as I was when I began :( I'll definitely be serving these again!

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jcjackso

Cooking Level: Beginning

Home Town: Tulsa, Oklahoma, USA

Living In: Austin, Texas, USA

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Reviewed: Sep. 30, 2009

Very tasty! Had to add a lot more than 1 cup of white flour to get the right dough consistency, but I think it depends on the size of your squash. My boyfriend and I don't drink beer, so we used apple cider instead and it turned out GREAT. For those without microwaves: Cut the squash in half and remove the seeds. Place it cut side down in a Pyrex or similar pan. Pour boiling water into the Pyrex to 1/4 inch deep. Bake at 400 degrees for 15 minutes, flip to cut side up, bake a bit longer until squash is tender.

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GeeksDreamGirl

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Reviewed: Sep. 16, 2009

I'd love to make this, but could someone please tell me what to do with the squash if I don't have a microwave. I'm worried halving it and putting it in the oven will bake it too much since it's supposed to be microwaved whole. I rated 4 stars because it sounds delicious, but there is a lack of information for people who aren't microwave users.

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nadia

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Reviewed: Sep. 7, 2009

Great recipe for the gnocchi! We used dark beer in the sauce, and it was VERY bitter. We will definitely have the gnocchi again (the recipe made a lot, we froze the rest), but with a different sauce. It took a lot more white flour to make it workable, and you'll have to vary the microwave time for the size of your squash and power of your microwave.

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CDaugherty

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Reviewed: Aug. 27, 2009

This was delicious and surprisingly easy to make. I just did the gnocchi and made my own sauce. I used the Kitchen Aid to mix the dough. I took it out of the mixer once it was firm but still a little sticky, this took about 1/2 of extra flour. I used a lot of flour on the rolling board.

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MEEMEEBULUGA

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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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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Stephie

Cooking Level: Beginning

Home Town: Golden, Colorado, USA

Living In: Brighton, Colorado, USA

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Reviewed: Feb. 6, 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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jawjie

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Reviewed: Jan. 25, 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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JDutton

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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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Kimberly Ann

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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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SnagleB

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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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Anna

Cooking Level: Expert

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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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