Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter

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TIP WITH REMOVING THE MOISTURE..After reading all the “disaster” reviews I still decided to give it a whirl. It’s sticky because of the moisture in the potatoes and the cheese. So, I peeled and mashed the sweet potatoes, but before going any farther I placed them between paper towels and pressed out the excess moisture-and there was a lot. Did the same thing with the cheese and the dough rolled as easily as cookie dough. This was super easy to make and was so yummy!

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A disaster for my Easter dinner. Mixture stayed too moist, had to add additional flour, and in the end they were tough because of this. First time made a total failure in years and years. Baaaaad recipe. After watching the video, I know now Giada used yams. That may be the problem, but I don't know if I would try again.

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I had a sticky problem as did others. I am wondering if it is because we are using the orange fleshed sweet potatoes rather than the yellow fleshed sweet potatoes. There is a difference. Sweet potatoes produced in the northern states are mostly 'firm' and tend to be drier, more mealy, and yellow in flesh. The southern type is soft, which is higher in natural sugar, is more moist, and has a bright orange flesh color. I noticed in the video that the sweet potatoes that Giada was using were more yellow.

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Really good and easy!

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I followed the Gnocchi recipe step-by-step and they came out great! Very light and savory. I did not use Maple or Cinnamon with the Butter, just sage, I didn't want it too sweet, except for the sweet potato already in the recipe. Now, here comes the Pumpkin version of this recipe which came out really good: Substitute the 2 cups of Sweet potatoes for 1 cup regular potato + 1 cup Pumpkin Puree, I used the canned one. Continue to add 2/3 cup Ricotta - same Ricotta amount as in the original recipe, + 3/4 cup flour + salt and pepper to taste. It was really good too! Use with your favorite sauce. This version, for some reason, does not require as much flour as the original Sweet potato one. Tip: For the pumpkin version I baked the potato in the microwave to save time. One big potato = 1 cup mashed or riced potato.

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This was just alright. I really wanted to do something different with sweet potatos at Thanksgiving this year, and in honor of my moms-in-law heritage I wanted to bring a little Italian to the feast. It definitely took quite awhile to make and dirtied up quite a few dishes/pans in the process. I would recommened making the gnocchi smaller than an inch wide since they plump up so much when boiling that it made them almost more than bite sized. I thought the flavors were pretty good though.

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The dough seemed an impossible mess. I felt confident going into the recipe and had specifically heard Giada mention not to add too much flour. However, the dough was so sticky I had to continue to add more and more. I still ended up with gooey, misshapen "dumplings" that were not at all what I expected. I don't think it's worth the effort to try again with all the suggestions. Disappointed.

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I made 2 batches today for the first time and turned out beautifully. I was a bit hesitant given all of the negative reviews but I am glad I tried it. I used about 1 cup of flour in the first batch and a cup about 3/4 cups in the second batch.in did not drain the ricotta or the potatos as some of the others have suggested. I followed the recipe exactly and did not have any issues. I did poke a lot of holes in the potatoes before I baked them and once they cooled I shredded them instead of mashing them.

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This was absolutely delicious! Light, fluffy and a great Thanksgivging taste For those of you that are saying it was gooey, make sure you are using sweet potatoes and NOT yams. Yams retain their moisture so much more than sweet potatoes which can make the dough very sticky. Hope this helps!

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What an unworkable mess!! Thought I had a shot at doing this right after reading the disaster stories- used an expensive, dry ricotta and semolina flour. The dough is wet and sticky no matter how much additional flour I add. Tried eggs- doesn't seem to help. Now I have to figure out what to do with all this "dough." It's more like potato glue.