3 Reviews

This was my first attempt at making gnocchi, so that may have been part of my problems, but I spent over 2 hours making this meal and seemed to be doing well till it came to putting everything in the pan with the mushrooms. When trying to lightly toss ingredients together my gnocchi seemed to disintegrate quite a bit into potato mush. So it tasted fine, but presentation was not so pretty, I've included a picture. My husband gave this a pass so we won't be making it again.

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Dr.JenLeddy October 24, 2010

I found this recipe so I could use up some leftover gnocchi. Because I used another gnocchi recipe, and used regular mushrooms, I really can't give a valid rating. However, I did like the mushroom, gnocchi, squash combo..very tasty.

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Ms*Bindy May 13, 2006

Another yummy dinner! This was made easy because I used frozen gnocchi(don't scold!) and had roasted the squash the nite before. I put the squash in the microwave shortly to reheat. Instead of cutting into cubes, I used a melon ball scoop to remove squash. I had not read the recipe clearly enough and did not have wild mushrooms so used the common white button variety. After it was cooked, I though it needed a bit more liquid, so I added two tbls. of vegetable broth. This was really delish! Next time with right mushrooms.

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Happy Harry #2 August 18, 2005
Potato Gnocchi With Butternut Squash and Wild Mushrooms