For gnocchi part II - a look at the end result
Have to admit my gnocchi didn't turn out as 'fluffy pillows of goodness' (as I like to refer to really rockin' gnocchi as). But - topped with some nummy balsamic brown butter sage sauce they were substantial yet delicious. Heck - putting brown butter anything ON anything makes it taste awesome. I'm wondering if they held their shape - and their firmness - due to the lack of potato. Previous butternut squash gnocchi I've made has included some aspect of potatoes. These - just flour to bring it to a dough consistency. I have no problem continuing on my quest to make the perfect gnocchi.

Here's the recipe courtesy Emeril & Food Network
http://www.foodnetwork.com/recipes/emeril-lagasse/butternut-squash-gnocchi-wi...

On the side is some of the chicken apple sausage from the Capital City Market vendor I affectionately call 'Sausage Man', and a refreshing Guacamole Salad from the Barefoot Contessa At Home cookbook
http://www.foodnetwork.com/recipes/ina-garten/guacamole-salad-recipe/index.html

- Jess