Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter

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Outstanding. They came out perfectly and everyone gobbled them up like candy. I'll be cooking a Christmas dinner for 15 and this will be a favorite side dish.

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This was my first time making gnocchi which I have been missing since going gluten free. All I did was substitute regular wheat flour for an all-purpose gluten free flour. I made sure to not over-mix the dough and made sure I had a nice floured surface and added a little to each piece before rolling into thin log. I froze half of the gnocchi for another dinner. I admit the dough was a little sticky, but I didn't notice anything too much to handle. The butter sauce was a nice addition and I even added just a tad of grated pecorino romano to the top for a little added salty taste! It was wonderful! And now that I know the gfree flour works well, I will be able to make these more often with my own spin! Thanks!!

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I tried to make this recipe and gave up after adding two whole cups of flour. The dough was still a sticky mess. I wonder if the potatoes she used in the video makes a difference? Hers looked yellow, but mine were definitely more of the ordinary sweet potato variety. It's sad because this recipe looked so good in the video.

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I added two eggs and refrigerated over night as previous posters suggested. This was still quite sticky the next day. I wound up using the exact flour amount and did my best. I think this should have been labeled as difficult rather than intermediate; however if it was I would never have tried this great recipe. I threw them in a pan with butter the next day to heat up with scrambled eggs. They were a hit both days even though some people will never like the texture of gnocchi. I am a convert. Thanks Giada

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Hint: to cut moisture use cheese cloth to squeeze moisture out. Maple syrup compliments the gnocchi perfectly.

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This dish has become a thanksgiving tradition in my home. My family loves it. I follow the recipe exactly and have never had a problem.

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I've made this recipe two years in a row for Thanksgiving. Both times I mashed the cooked potatoes in my kitchen aid mixer and combined all ingredients in there. As a result, my dough was extremely sticky and hard to manage. I added two extra cups of flour or something like that. I used yams, not sweet potatoes and I did not drain the ricotta. So I did the same thing as last year but stopped after adding an extra half cup of flour. Once I realized how sticky the dough still was, I decided to refrigerate it for two hours. The dough was much easier to handle and worked very well with a lightly floured surface. I've made gnocchi in years past so I am by no means a beginner and this is a very temperamental recipe. The key is do not over flour and definitely refrigerate the dough! I did not cook the gnocchi yet, I am freezing it until Thanksgiving. I really look forward to tasting them this year as I can already tell they will be better than last year!

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I found that by mashing the sweet potatoes the night before and then refrigerating them overnight leaves them firm and not too sticky. It takes less flour that way and makes them fluffy. Another key ingredient I used was two eggs, which helped bind the sweet potato mixture together . . . and again, helped to make the gnocchi light and tender.

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This was a nice change to the traditional sweet potato side dish. My family loves gnocchi. I made this for Thanksgiving a few years ago and now it is expected on the table every year. My husband and nephews love it. The dough will be more moist than traditional gnocchi. Wait until you roll it out to add more flour. I read a review where someone didn't want to use the maple in the sauce because it would be too sweet. It will not be too sweet. The maple in the sauce makes the dish and complements the sweet potato. Very tasty! Thanks Giada

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Delicious! The dough is sticky but you must let the potatoes cool completely which will help control the stickiness. If your dough is too sticky cool it a bit by placing it in the fridge before rolling. The sauce was perfect. Didn't think I would like it but it brought out all the flavors of the gnocchi. I will be making this as a side for thanksgiving! Thanks Giada!