Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter

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I absolutely love Giada's show, and was fortunate enough to see this one. I haven't made the gnocchi yet but plan on making them for Thanksgiving dinner. My dad, a self-proclaimed gourmet, absolutely loves gnocchi, and I think these will be a nice change from the "normal" potato gnocchi. I am 27 years old, and have been making gnocchi since I was 9. As Rosemary stated, it's best to learn from an Italian on how to make gnocchi, and I was very lucky to have a close family friend who is Italian.
To Jeannie's comment, yes you can freeze them. Layer them in a single layer on a baking sheet until frozen, and then you can put them in a ziploc bag until ready to use. Make sure tho, that they are completely frozen before putting them in a bag or they will stick together and you will have a big mess of sweet potato dough. And milk solids are the whiteish bits you will see in melted butter. These are only in REAL butter, not margarine which is made with mostly water. Milk solids are what will brown and give you the nutty flavor of browned butter.
To those that are having problems with forming them, be patient and as the old adage goes, practice makes perfect. Just keep at it and once you get the hang of it, you can whip these out in no time.
Other flavors of herbs that I have tried with browned butter are rosemary and thyme. Any really woody herb is wonderful, in my opinion!

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I'd like to make the gnocchis on Sunday but not cook them until Thursday. Can I freeze them or keep them in the refridgerator that long?

Also, does anyone know what milk solids are?

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This recipe was really fun to make and just melted in your mouth. I gave it a trial run with two friends and my husband. We all gave it five stars. i did add an egg to the dough, and chilled it for about two hours. I basically treated it like any other dough. I kept the board well floured as I rolled it out and cut it. I put the gnocchi in a bowl in layers separated by paper towels and put them in the freezer until I ws ready to cook them. This is really a make at the last minute dish, but if you have everything ready to go, it can be done very quickly. It is well worth the effort. Once again, Giada has a winner.

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after reading the reviews i was afraid to make this. I tried it tonight, but I cut the recipe in half. I drained the ricotta & did not measure any flour out. I just used enough until it was a dough. Then i tested 2 gnoccis in the water to make sure they did not fall apart. Everything went perfect but they had no taste. I tasted the sage, but nothing else, it was like eating nothing. Has this happened to anyone else? Any suggestions? thank you!

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I am a chef.I have owned my ristorante 28 years.Gnocchi have been on my menu 28 years. I have made them with bread crumbs, potatoes chestnuts,ricotta,semolina ,etc. They can be boiled,fried and baked. You must be taught by someone who is an accomplished italian chef.
Hands on, is the only way to learn the secrets of preparing this very fragile dough.

Leaving rude comments about Giada and her recipes shows enormous frustration about the preparation of the gnocchi. I think she is the most under rated of the food network stars. She has X amount of time to do the recipes.If you aren't sure about procedure then go to cooking classes!

Chef Rosemary Visaggio

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I could swear the potatoes Giada used look like Japanese sweet potatoes. Satsumaimo (I think they're called are completely different than "regular" sweet potatoes texture-wise. They look exactly like regular sweet potatoes on the outside but inside they are a golden butter yellow in color, fluffy and drier, more like an Idaho baked potato.

I suspect if she was using Japanese sweet potatoes that may be why people are having difficulty with this recipe. The "regular" sweet potatoes which have orange flesh is wetter and more like a cooked carrot.

Using japanese sweet potatoes is more like using a regular baked potato I wold imagine.

I live in SoCal and find them at Japanese markets. I haven't made this recipe yet but I plan to using satsumaimo.

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I've struggled with gnocci for a long time - for the same reason that most of the reviews were complaining about this recipe - too much liquid requiring more than the estimated flour. I halved the recipe (approximately and would have drained my ricotta as previously recommended but the salt-free ricotta I accidentally purchased had no liquid to lose. I also added one egg as someone else recommended. I probably added a little more than the specified flour but when they were cooked they still tasted great. The sauce is fantastic and dinner was a hit. I will definitely make these again!

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The problem with this recipe is that it fails to mention that the ricotta cheese needs to be drained before combing with potatoes. I drained mine by placing it in a coffee filter, supported by a sieve - in the refrigerator - for at least 2 hours. If you skip this step, too much liquid is being introduced to the recipe and you will have a mess. I also added a little grated parmesan cheese to the dough - delicious! This recipe posting should be modified to avoid future disappointments.

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These are phenomenal. take a little effort but totally worth it in the end. A perfect fall meal.> The sage is so crucial.

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I'm an experienced cook, and I've made gnocchi many times...but this was TERRIBLE. How this has garnered 4 stars is beyond me. I had heard on many food-related message boards that this recipe was a disaster, but I thought maybe it was just inexperienced cooks having problems. MISTAKE. I mean, I know Giada doesn't come up with her own recipes, but she should at least TASTE them after she makes them on the show. AVOID this recipe, don't waste your ingredients!