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Dinner Tonight: Squash Gnocchi with Meat Sauce
I wonder if the squash needs to be cold before you add the flour? If the squash was warm/hot, you end up adding a lot more flour to the mix, which would end up making the gnocchi much drier?
I'll try it. Check for the results on http://kitchencalculus.com/
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Buy a cheap asian brand. (Like we did with the one we use every 10 days or so - bought it 9 years ago.) A Rice Cooker is one of those things, like british tea kettles, that are above earthly reproach.