Butternut Dumplings with Brown Butter and Sage

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dough was WAY too wet. I added around 4 cups of flour and gave up. If you make this find a way to reduce the water in the squash/potatoes.

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Read the reviews! You will DEFINITELY need at least twice as much flour. I had one of the small bags from the grocery store, and I almost used the whole thing. One reviewer said it took her about 4.5 hours, and I'd have to agree. In the end, I had a very messy kitchen (granite counter covered in flour and bits of dough, one million dumplings, and tired arms. That night I boiled some up, oiled them, and tossed them in the fridge; the rest I froze. My first batch that I fried up tasted a little floury, but the second was PERFECT. I suspect the floury flavor could be from areas where I got too tired to incorporate the flour well enough.

It's worth the effort, but I'd halve the ingredients the first time just to get a feel for the recipe without the exhaustion and effort.

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Check out the YouTube video for the Good Eats episode Squash Court. I followed that, which was helpful. After reading the reviews, I decided to wring out my squash to reduce water content. After scraping it out of the shell, I put it into a clean kitchen towel and squeezed most of the water out. I didn't have to add much extra flour that way. I really like the dumpling texture, but the taste was pretty mellow. If you expect something with lots of flavor, you won't get it here. If you want a good homemade gnocchi, try this. I'll make again and experiment, for sure.

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I tried to make a half batch, but I wound up with such wet "dough" that I had to add as much flour as the recipe called four. Finally, I just floured the heck out of a long cutting board and rolled the dough gently. The dumplings turned out perfectly, though!

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I cut up the squash in long segments... like a melon... made sure that I didn't add too much oil... and made sure they were dried off before continuing with the recipe.

I placed most of them on a parchment lined cookie sheet and froze them. We had all sorts of adventures with them for months!

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Excellent recipe! I have never made dumplings or gnocchi before, but this recipe is easy to follow if you use a little kitchen smarts.

I roasted 2 very small butternuts, cut size up with a little butter, and baked 4 small russet potatoes dry (no foil or oil. Once roasted, I eye-balled how much of each I wanted to use, which ended up being about 1.25 butternuts and 3 potatoes. I then mashed, added egg, and ended up using only about 3/4 cup of flour plus a little more for rolling out. They boiled up perfectly and the recipe made plenty of dumplings (probably 4 cups or so of dumplings. It took about than 1.25 hours all together, including oven time.

I think the trick to keeping the squash dry is to roast it uncovered, cut-side up. You get a bit of a hard skin on the edges but it's worth it.

I made a few different meals with these, including sauteing them with butter and sage as recommended, but also sauteing with red pepper, green peas, oil and balsamic.

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Drain the squash on paper towels a la David's advice or if you have cheesecloth, squeeze some of the water out of the squash using that. I have found that using so many potatoes also works with the flour in deadening the nice flavor of the squash--try two potatoes instead and then add flour to get a nice consistency. Also, be prepared to make many, many dumplings. I roast the squash one day and then make the dumplings the next so it's not such a project.

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On TV this took like 5min, and I wasn't expecting that kind of speed but this is not really a beginner dish. I also found the dough to be very wet and WAY more than what Alton had in his bowl. By my estimate I would have had about 12-14 servings. I am just going to assume I used 4 large potatoes and 1 large squash. After mixing about 2-3 cups of flour into the main bowl i decided to try to divide and conquer. I took about 1/4 of the mix worked with that adding more flour until I thought it was ready. Rolling this was next to impossible so my dough may have still been too wet. I was fully expecting this to be a huge disaster and I made a huge mess in the kitchen. This was after all my first attempt at gnocchi/dumplings. After the boiling and butter saute, salt, pepper and cheese these turned out really delicious.

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I thought this would be fantastic, I was really disappointed. The dough was very wet. I had to add alot more flour than the 1 1/2 c. I added about 5 cups to get it almost to the right consistancy to handle. I gave up on it and didnt finish making them because the dough tasted like flour.

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A knowledge of dumplings is helpful, but even with a bit of trial and error this is a very nice dish. Reminiscent of my german grandmothers potato dumplings "snowballs" Those were topped with sauted bread crumbs. The sage and butternut squash give it a wonderful flavor. Anyway.... timewise, plan ahead and use this recipe for leftovers. Very easy and economical and you can make a smaller batch.