Sweet potato or butternut squash gnocchi from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 551) by Mark Bittman

  • butternut squash
  • sweet potatoes
  • all-purpose flour

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on March 10, 2018

    A delicious way to overcome winter squash fatigue. Made with butternut squash, the dough was very wet as warned and seemed to have an infinite capacity for flour; I stopped adding it when the dough was still sticky but firm enough that I could roll it. They seemed a tad dense and flavourless just out of the water but once they were browned in olive oil they were wonderfully crisp with a tender centre and the sweet flavour of squash came through nicely.

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