Review is for the gnocchi only, since I made my own sauce in order to use up some mushrooms and some white wine that were getting old...
I thought these tasted good - it's the instructions that are an issue. As others have noted, the amount of flour needed will depend on how big a squash you have. In order to figure out the right proportions, I peeled and cubed my squash before cooking it. I also halved the recipe, so my flour amounts are for just half a squash. I ended up with about 3.25 cups of squash, and had to use 1.5 total cups of flour (50% more than called for). I should have used more. I still wasn't able to roll it into a log after adding the extra flour, but I didn't want the flour to overwhelm the squash, and I was getting hungry and tired of mixing more flour in...so I just scooped up small amounts of the dough in a spoon and used my fingers to push the dough off the spoon into the boiling water. My gnocchi turned out wildly misshapen because the dough was still so sticky, but it worked, they cooked just fine, and they still tasted good. The squash gave them just a hint of sweetness, which I liked. I also liked that these use part whole wheat flour. (For my extra half cup of flour, I used buckwheat instead of more white flour to keep things a little more nutritious - and also because I needed to use it up. Worked great.) So there were a number of good aspects to this gnocchi recipe; the amount of flour was the only issue I had. Thanks for the recipe!
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Review is for the gnocchi only, since I made my own sauce in order to use up some mushrooms...