"It was a good starting point type of recipe to figure out the basic mechanics of gnocchi. However, I think roasting the squash at 425 for an hour makes for better texture in the end. That's the way I usually roast squash, so I was pretty suspicious about using only 375 degrees as stated in the recipe. I probably ended up using around 4 cups of flo"

"For those of you having textural issues, here's how I prevented the crumbly/grainyness:
Use 1/4c oil and 1/4 c butter instead of 1/2 cup oil
Cream butter and sugar+ rest of wet ingredients
Mix as directed, fill muffin cups and let batter sit in the fridge for 4-5 hours before baking. Take muffins out of the oven as soon as the toothpick comes out "

"This was just awful...I cut the sugar down to 2 cups because 3 seemed excessive, and it was still tooth-achingly sweet. Also the filling set in only 20 minutes and would have turned out gummy if I'd left it in for the recommended time. The only reason I didn't throw it all out is that my roommates have low standards for food. I'm sticking to Alton""