Serious Eats: Talk

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?

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