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Adding beets, spinach, cheese, and even chestnut flour to potato gnocchi results in fabulous flavors and some eye-catching hues.
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This was so delicious. Made it this evening and it turned out great. Thanks for the great tips from the reviewers - didn't use the wooden spoon. Cake was moist and cranberries had the perfect balance of tart and sweetness. Definitely will make it again at the holidays!
Very good! I made it for Thanksgiving for the one guest who does not eat turkey. Made it the night before and like all lasagnas it tasted even better the next day. I cut the recipe in half but followed exactly. Next time I'll roast the squash the day before to save a stop. Not sure which I like better - this recipe or the FC butternut squash and goat cheese lasagna from a few years ago. Both are delicious!
This is very good. I used ground turkey. The meatballs were tasty. I almost ate the soup after blending I could have just added the meatballs to that and be done. But I added the rest of the ingredients and it was even better... It's all good! I will be making this again, soon!
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Making potato gnocchi is one of those rewarding endeavors that gets easier the more times you do it. These tips can help too. Pick the right potato. Starchy russets…
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