These little butternut squash gnocchi are ever so slightly sweet. Dress the pillowy dumplings with melted butter and parmesan cheese to add a rich flavor. If you want a heavier sauce, add sage and canned pumpkin puree to the butter. Time: 1 hour
This was delish ... My husband and I enjoy cooking together and this was a fun recipe to cook together
This was really good. I made it with white whole wheat flour, and served it with a simple sauce of garlic, spinach, olive oil, and vegetable stock. I'll definitely make this again.
I liked it, but found the accompanying butter "sauce" to be too light for the gnocchi. Would prefer a more substantial sauce, I think. Made it as the recipe stated the first time, but the second time, I used a canned organic butternut squash puree--the fresh butternut didn't seem to make much of a difference as the second attempt was just as good as the first, and way eaiser. I also added sage to the butter sauce second time around. I think the next time I'll try canned pumpkin puree for a pumpkin version.
I loved this recipe! So much so that I've shared it with lots of people already. I made it with a large squash so I have enough left over cooked squash for 2 more batches. I thought that it was extremely easy to make, which surprised me. The only thing I did differently is bake the squash because I don't have good success with the microwave. I also would like to try it with some different sauces. The butter was very nice but my husband wanted a more classic pasta sauce.
Very yummy. Be careful not to add too much flour (as I did) or gnocchi will be touch. A substantial sprinkling of cracked black pepper is a must in my book.
I loved this. I used a Swiss Sbrinz instead of parmesan. It was delicious. I'll be introducing the family to it for Thanksgiving. Easy way to sneak a few veggies into the kids food. They thought it was mac and cheese.
