I made squash gnocci last night. I steamed 1/2 a butternut squash and 2 russets in the microwave until soft/mashable. I let them cool a tiny bit, so all the steam was out and they were handle-able. Then I mashed them until they were fluffy. I added 1 T. of olive oil and about 3/4 - 1 c. of flour in stages. The mixture was a little lumpy, I'll admit, but it seemed to be turning into decent dough--like biscuit dough. I floured the counter and kneaded the dough into a ball, then cut in half, balled up and cut in half, etc etc (as directed on the Good Eats episode with this recipe) until there were 8 pieces. Then I rolled each piece out into a cyllinder and cut into 1/2 in pieces. Put in boiling water, removed when rose to the top, then put into cold water.
It mostly looked like little balls of mashed potatoes, some of which were falling apart.
I fried them in a large, non-stick pan with spray and olive oil, and it all kept sticking to the bottom. More than half of them didn't even firm up at all in the pan really.
I'm not sure if I didn't add enough flour, if I missed an important ingredient, or if I steamed the potatoes/squash wrong, but... yeah, help?