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Acorn Squash Gnocchi with Parmesan Sage Beurre Blanc

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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