Butternut Squash Gnocchi

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  1. Karly says:

    Yum! This dish looks amazing! Pinning.

  2. Barbara Kaplan says:

    Hi, I made this and realized that it is going to be too large an amount to eat at one time…it smells and looks fabulous. Can it be frozen (either before or after cooked)? Thanks so much. I am excited to follow your website because of your story and your commitment to good healthy eating.

    • Hi Barbara! Thank you so much for your comment, I’m so glad you like my site so far and I hope you love what you try 🙂 As far as freezing it, I haven’t done such myself, so I cannot say it will or will not work for this particular recipe, but I have bought pre-made frozen gnocchi before so I imagine it can be done and you would just have to reboil it when you’re ready to eat it next time.

  3. Hilma Rodriguez says:

    Try it today. Turned out perfect.
    Delicious and super easy. Loved it.

  4. Jena D Pantano says:

    This made a TON of gnocchi! About three baking sheets worth! Making this without a kitchen aid is definitely challenging but it was pretty good.

  5. Courtney Fernandez says:

    Can you prep this 3-4 days ahead and refrigerate dough until ready to cook?

  6. Julie says:

    Hi! I’m excited to make this today for my twin toddlers. They will eat anything orange lol. I don’t have a Kitchen Aid mixer or the food grinder attachment. Do you think I could achieve the same texture if I use a food processor to combine the squash, potatoes, and garlic?

    • Gina Fontana says:

      Yay for your toddlers eating healthy! Haha I think you could make it with a food processor, try pulsing everything together to achieve a thick dough… alternatively you could blend everything except the flour and then fold in the flour to create the dough and continue with the remaining steps. Hope it works and you all enjoy it!

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