Goop Gnocchi

Pursuant to my last post I took Gwyneth's gnocchi recipe for a spin, substituting mashed hubbard squash and whole wheat flour where appropriate. I think they turned out all right; I ate them happily. Since I have only a little gnocchi-eating experience and none at all making it, it's hard to judge. But they were tasty. However, they also reminded me why I don't customarily do things like hand-make gnocchi; long about the time the third batch was simmering I found myself weary, and wondering if the little doughy meal in which it culminated was really worth the hour or so of prep (not counting roasting the squash and boiling the potatoes) required.