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[quote=Anonymous]You can usually find frozen gnoicchi at places that carry or make pasta like Vace's, and they are generally fine. I also make mine on occasion but would have two thoughts that differ on previous poster. First, when you are starting out, stick to potato, they work the best, and one problem you can have when you mix things up is they will fall apart and you will be out of luck for fresh pasta. Squash are fine but you would never (or rarely perhaps) find squash gnocchi in Italy, ricotta yes, squash no. Second, the whole point of gnocchi is to do the fork roll, and that part does not take very long once you get it down. It does not need to be perfect but it is essential, and kids can help -- just don't yell at them if they are not perfect. [/quote]
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