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Joined Date: Mar 29, 2007
Birthday: Nov 18
"The trick to these is as one poster states - to let the squash cool. If you attempt to blend in the flour while it is hot you will end up using way more flour and your gnocchi will be tough instead of light. I also baked and riced a russet potato to give the gnocchi a bit of body. Instead of balsamic I used a simple brown butter and sage to serve."