I am not an experienced gnocchi-maker at all, but I had this beautiful butternut squash from the CSA on my counter, and I happened across this recipe the same day: http://www.finecooking...
...soooo, I thought I'd give it a try. After testing a couple of gnocchi in a frying pan (I was late getting my water boiling), I wound up adding maybe 1/3 cup of flour to what the recipe called for to get the taste/texture to my liking. When I finally cooked them in boiling water, however, while the flavor was very good and the interior texture was, well, not perfect, but passable, they seemed kind of waterlogged and loosely held together on the surface -- like the outside was threatening to disintegrate (though they didn't quite). Any ideas on how I can fix this in the future? I loved the flavor and would like to nail this dish eventually. A couple of other notes, in case it helps to diagnose the problem: I didn't have a pastry bag, so I clipped the corner off of a gallon freezer bag. Also, their shape turned out a bit irregular (I imagine consistency comes with practice), but the size was in most cases about right. Thanks in advance.
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