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[quote=Anonymous]PP here who asked about saucing. Sorry to hijack your thread OP! I made the sweet potato gnocchi. Forgot to add the parm to the dough, and I think my dough was a touch sticky, and my gnocchi aren't pretty nor uniform... but the test batch I cooked up taste really good. I'm going to sauté some mushrooms in butter, then toss the gnocchi with those and some parm and serve over spinach. Will also cook up some sliced Italian sausage. Two questions for next time: Is there a good method for freezing? I split the extra gnocchi into two ziplock bags... But they're all going to be stuck together when I pull them out of the freezer. :?: I don't think I've ever made fresh pasta before, so no idea how to freeze it. (Or cook it onceI want to use it. do I defrost first?) Also, randomly: does anyone have a good method for peeling sweet potatoes after steaming that doesn't also remove that first inner layer of the flesh, too? I always run into this problem. [/quote]
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