Just got up from the table after having savoured a meal of butternut squach gnocchi and bethzaring cornbread. Oh, I should add that Suzanne, being part Sicilian and having eatten her Nona's gnocchi, said that this recipe was much lighter that the more traditional. Although her Nona was Sicilian I believe she made a more northern Italian type of gnocchi, as she added potatos.
Now I know I was warned, but one can not be warned enough, this recipe is not for the faint of hart. If you aren't ready to roll out a close to liquid batter, well I suggest you don't try this ar home kids. But as far as, was it worth it? No joke, it was great. I also have enough in the freezer to last for a while.
Thanks all for the recipies...