Pretty terrible tasting.
To clarify my previous post, I DID steam the gnocchi, let them cool and then fried them. Was reading a couple of the other posts. Someone said they were bland. I'm thinking that maybe this person doesn't realize that gnocchi are a type of pasta. So, you'd probably find a bowl of spaghetti on its own bland as well, until you added a sauce or at least olive oil, garlic and a bit of crushed red pepper. It's the lovely soft, almost pillowy and slightly chewey texture of gnocchi that I and so many others love! And the fact that these are made with nutrient rich and low calorie squash is a plus! So if you're one of those people who loves the mouth feel of gnocchi, this recipe won't disappoint and it's easy to make! (Also, instead of using a fork, I use the traditioal method used in Naples - the end of my thumb to make a slight indentation in each gnocchi where the sauce can gather.)
So disappointing. Followed this to the letter and it was really bland.
Worked and tasted great! So grateful to be able to make a delicious and nutritious gnocchi without gluten! Will make again for sure.
I subbed all purpose flour for buckwheat, since that was what I had around, and it was delicious! Rave reviews from the pickier eaters in my family.
I watched a you-tube video for shaping gnocchi with a fork and followed directions. The buckwheat flour turned my Gnocchi dark brown when cooked. Pardon me for saying this, but I could not have made a dish that looked more like scat pellets on a plate if I had set out to try and do so. The taste was okay, but the colour, shape, size... all aspects of the appearance, were so off putting none of us could eat it. I checked the ingredients list after I made it to see if I used the right flour... and I think I did... buckwheat flour, just as it says. Very unfortunate that they didn't have that lovely orange colour as pictured.