Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter

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I am an experienced cook. I followed the directions and the sage brown butter came out ok. The gnocchi was chewy and disgusting. I was going to make this for Thanksgiving and am so glad I didn't. This really got my knickers in a knot. First recipe I have every cooked and had to spit in the trash can.

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I tried this recipe for Thanksgiving and it did not turn out. The "soft dough" was like slop and i ended up throwing it away.

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After reading the reviews, I was so afraid to make this gnocchi, but it looked to delicious not to give it a try. It turned out PERFECT! My mother-in-law even told me after our thanksgiving dinner, "I hope you bring this recipe every year!"
Here are a few changes to the recipe that I followed to make this wonderful gnocchi:
-Use SWEET POTATOES, not orange YAMS! Know the difference between these two!
-Drain your ricotta in the fridge while your potatoes bake. Also, blot it with paper towells trying to get alot of the liquid out.
-Add an egg to your dough before the flour.
-Beat dough before flour with a hand mixer to ensure combining of all ingredients.
-Add flour a little less than 1/4 cup at a time, mixing flour in very well before adding more. (I did add only about 1/4 cup more cause i am at high altitude
-Flour your surface very WELL.
-Try a few testers before rolling out all the dough.
I did these extra little things to the recipe and they turned out amazing. I froze them on wax paper layers then thawed them before boiling. Also, when i tossed it with the sauce, i let the outsides of the gnocchi cook in the pan a bit to add a very slightly cooked outside and soft inside.
YUMMY!!!! I will absolutely make this often. I think it would even be great for a holiday brunch. Good luck!

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"I've never made this before. I attempted this recipe because it sounded delicious. After making it, I assumed I did something wrong. I went back and read some of the reviews and found that I was feeling as the others did. I found that the dough was way to sticky to roll and had to add more flour than the recommended amount. After adding more flour, it lost the sweet potato taste and was very bland. The Gnocci was gewy, mushy and tastless. The sauce however is delicious. If only the gnocci wasn't so mushy perhaps this meal would have been delicious!
I should have read the reviews prior to making this. I would have improvised as some of the others did by adding eggs to the mixture and let it sit in the frig for two hours.

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I made this last year for Thanksgiving after seeing it on Giada's show, and it was my first attempt at gnocchi. I read all of the reviews and was a bit nervous. It was PHENOMENAL. I followed the instructions to a T, and I did test a few before I rolled out the whole batch. Everyone loved them. So, here I am again this year, and I'm rereading reviews, and I was looking for tips on freezing them since we are traveling for the holidays. I made them (up to the point where they are ready to cook, placed them in layers on waxed paper, froze them for about 4-5 hours, and poured them into a gallon freezer bag. Once again, they worked beautifully. I think we'll add them to our "standard" Thanksgiving list of recipes.

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I have made gnocchi before, and this just doesnt cut it. The flavor is very bland. It had very little sweet potato flavor, it tasted more like half baked bread. The sage/maple mixture just didnt tickle my pallet either.
GIadas other recipes have been good, but Ill leave this one alone

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After reading all the bad reviews I was nervous but this recipe is so, so good and so, so easy!! I followed it exactly and now I have enough for a great dinner tonight and some for another time too! The flavor is so nice, not overpowering or bland at all. The only thing I think should be stressed is that when the recipe says form a soft dough, it definitly means it. This was the softest dough I have ever worked with! Totally worth the effort!

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As good as these gnocchi sounded, I've never made gnocchi before and was a little hesitant about trying this recipe after reading some of the really poor reviews. I decided to try it anyway and just halve the recipe...I'm SOOOOOO glad I did! I just made them for my husband and I for lunch, and they were declicious. I added the flour a little at a time (prob. less than 1/4 c each time until I got a soft and ever so slightly sticky dough. For half of the recipe, I probably used just 1/2 c of flour. I kneaded the dough but did not over handle it which would definitely ruin it. I had no problems rolling it out...just be sure to have a well floured surface and don't over handle the dough!!

The first few gnocchi I boiled for the recommended time and they were gross...gummy and eeeewwww!! However, I treated the rest like ravioli and let them boil until the came to the top of the water which was about 2 mins. They were absolutely perfect. The sauce is rich but delicious. I can't wait to serve these on Thanksgiving. A lot of people mentioned that the gnocchi were bland. I did find the flavor of the gnocchi to be subtle, but sweet potatos, and white potatos, unto themselves are subtle in flavor so I wasn't surprised that the gnocchi were as well. I would have to guess that if you wound up adding a lot of extra flour, you wouldn't taste the subtle sweetness in the potato and the gnocchi would be kind of gross. I'd definitely give this one a try...it was an easy and yummy dish for sure!

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My husband and I made this last year and our guests loved it. The only downside is that the recipe is time consuming and messy, but, well worth it if you have the time to dedicate and a partner you love to cook with!

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I've never attempted to make Gnocchi before. I always thought it was too difficult. This recipe was easy to follow and it turned out delicious! I was pleasantly surprised. I love Giada and always end up loving every recipe I try of hers. I don't know why I doubted this one. It did make a lot so I froze half of the batch. It will be perfect for a quick meal later on!! Thanks Giada!!! Tasted just like my Grandfathers!!!