Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter

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Recipe was so easy to make and the taste was beyond what we could have expected. Light puffy gnocchi in a delicious sauce. I made 1/2 recipe the first time, and it was so delightful, I made it again the next night. It does really take 2 in the kitchen to have it ready in time for dinner. I did freeze some and will be interested in seeing how they come out.

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The gnocchi didn't turn out at ALL - the texture was awful. I was REALLY disappointed, because I had high hopes to serve this as a fun side dish for TG. I love Giada, and usually find her recipes exceedingly easy to make. I'd never made gnocchi before (though I do consider myself an experienced cook. I followed the recipe to the "t" - waited until the sweet potatoes were fully cool, etc. The dough was so sticky I could hardly cut it, added some flour (which I hear is the death of gnocchi and they expanded and oozed apart once in the boiling water. Mush, I tell you. My husband wouldn't eat it. We were really disappointed. BUT, the sauce was divine and I would get store-bought gnocchi and serve it with that.

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Use the orange potatoes (I've never seen white sweet potatoes, though.

I made these to bring as a side dish to an early Thanksgiving dinner this past weekend. I did have to add a little more flour because my dough was very sticky. It was still fairly sticky when I took it out of the bowl and formed it into a ball on my counter covered with flour. Once I separated the dough into smaller parts, it was a lot easier to work with. I also boiled them and then put them into a container, spraying liberally with olive oil so they wouldn't all stick together since I was transporting them. I made them in the a.m., put them in the fridge after cooking and spraying, and then just reheated in the microwave and made the butter sauce right before serving. Everyone liked them.

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I'm very excited to make this for Thanksgiving. I went to the store and found sweet potatoes (white and yams (orange. I know the different textures can make or break this recipe. Which should I use?

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I saw Giada make this, and thought that it'd be perfect for Thanksgiving, but when I read the reviews I got worried and decided to make it ahead of time to try it out. OMG, it's so good! I've made gnocchi a few times before and it's SO hard to get a good texture/consistancy to the gnocchi, but these turned out to be absolutely perfect. On par with the best gnocchi I've ever had! Mine didn't fall apart in the water, nor were they super dense (like other gnocchi I've made, yuck. And I loved the sauce! My fiance thought the recipe needed something, but knowing him, it was just missing a really soupy thick sauce. I thought it was perfect.

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I just love this and can't wait to make it for my family for Thanksgiving. It's an easy to follow recipe that is truly different.

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I found this recipe easy to make. I had no problem with the gnocchi falling apart. They turned out wonderful. I don't think I've ever seen my kids eat so fast. Thank you Giada!

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I hate that I wasted so much time and money on this one only to have to throw the whole mess in the trash. The Gnocchi fell apart once it hit the boiling water. I added more flour to the second batch and it held up a little bit better, but it still was far from anything like the way it looked when Giada made it. When I attempted to mix with the sauce it just all turned to mush. The flavor was too salty and tasted very much like raw flour.
I am jealous that others have had success with this because I really had high hopes for this one. It just looked and sounded so wonderful when I watched the episode on TV.

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This gnocchi seemed like it was fighting for flavors. It wanted to be salty, yet it wanted to be sweet. My husband and I did not enjoy this at all.

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The sauce for this was absolutely fantastic. I had some trouble with the gnocchi and had to add way more flour than the recipe called for to make it possible to work with. I may have ended up with too much sweet potato, which could have contributed. Or, perhaps I didn't let the sweet potatoes cool down enough before mixing in the other ingredients? My other thought was that since I live in Denver, it could have been because of the altitude. And it was the first time I ever tried to make gnocchi so maybe I just need some practice.

My gnocchi tasted really good, but it was a bit gummy...I'm sure because of all the extra flour I had to add. I'' have to experiment a bit and see if I can figure out where I went wrong.