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[quote=Anonymous][quote=Anonymous] 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] Having grown up eating wonderful gnocchi ( and other pastas) made by my immigrant Nonna I agree with the above. I was rolling gnocchi off a fork at five years of age. The grooves are what hold the sauce. Also using a ricer vice mashing the potatoes will improve the texture of your gnocchi. Taste and texture are more important than appearance. Good luck! [/quote]
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