'Supper

My first foray into gnocchi production had delectable results. I used a mixture of butternut squash and potatoes, and no egg, having read that the egg can impart a rubbery texture to the dumplings. The dough was a bit too sticky, but it made for extremely tender, lovely golden bites. I finished them with olive oil and butter, and roughly chopped fresh sage, grated cheese on top. Any one person could easily have devoured the entire batch. Next time, a bit more flour so they aren't so fragile when in their uncooked state. That is if I don't just eat the potato/squash mixture before I turn it into dough...