Food

Butternut Gnocchi

I failed at an attempt at making gnocchi with butternut squash instead of potatoes...The problem I think was that I added too much flour because the squash (after baked) let off quite a bit of liquid; leading to a doughy flavor rather than...squashy? They were light and fluffy like gnocchi should be but they just tasted like dumplings.

Question: Anyone got any tips for getting rid of some of that residual liquid from the squash so I could use less flour?
I was thinking maybe boiling the squash instead, then putting them back in the pot to let off the steam (like you would when using potatoes)? Any suggestions?


Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!

Comments:

Comments are closed