Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter

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Oh my goodness. By far one of my favorite recipes. Not as hard as it makes out to be, even though the dough was slightly sticky. Just had a little bit of dough to the counter while rolling out, but not too much. It will coat the rope and make it difficult to roll out. I made a half recipe it did not take much time at all. To save time, I baked the sweet potatoes early and then made the dough and let it chill until ready to make the gnocchi. I also used rubbed sage instead of leaves, as it is what I had at home. I also added more cinnamon to the dough and to the sauce. It was absolutely delicious. Will be making very soon!!!

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It took some time but was well worth the effort...I substituted a creamy brown sugar sauce end it was out of this world!

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I am not sure if I messed up somehow but after adding at least twice the original amount of flour I still never got the mixture to form the "soft dough." So i wasted sweat potatos and we did not get to have a great dinner. I was very dissapoited, but not really sure where I went wrong, although after watching the video her potatoes were the yellow/white and i ended up with the yam colored sweat potatoes, not sure if that would make a differnece or not.

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Yum Yum Yum...a little time consuming though.

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I have made this a few times since I saw the episode. I have been watching Giada since I was 17 and now I am 22. I have never found a recipe of hers that I didn't like!
I made this for dinner for my parents and my mother does not like sweet potatoes. She couldn't get enough :

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I've made this a few times now and really enjoy it. It has a delicious combination of salty and sweet, that is balanced nicely with the woody sage.

The dough is definitely sticky but found if I kept the outside of it very lightly floured, it handled much easier. Even when I cut the gnocchi pieces from the rope, I very lightly floured the cut ends and then lightly floured the fork too. I also found that cleaning my hands and the fork every so often helped a lot. When boiling them, I used a really big pot and put the lid back on immediately after dropping the gnocchi in to help bring the water back up to a boil faster. I would also make sure the water was at a full roiling boil again before dropping the next batch in. The result was light but firm gnocchi that didn't taste heavy in flour at all.

For the next time though, I will definitely try draining the ricotta as others had suggested.

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I made this for thanksgiving. DELICIOUS! The only thing was that I had a hard time with the dough and what I suggest is to watch out with the flour because the first time I did this I thought I did it wrong and added more...........big mistake. Overall a great dish especially the sauce mmmmmmm!

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I made this for thanksgiving. DELICIOUS! The only thing was that I had a hard time with the dough and what I suggest is to watch out with the flour because the first time I did this I thought I did it wrong and added more...........big mistake. Overall a great dish especially the sauce mmmmmmm!

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This is absolutely delicious, however I have made this twice and have a very difficult time getting the dough not to be too wet. The flavor combination is excellent, I just struggle with the texture (even when I drain the ricotta - any advice????

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I usually find Giada's recipes a great source of inspiration and her Sweet Potato Gnocci seemed the perfect side dish for Thanksgiving. Unfortunately Giada's dish failed to deliver. My ricotta was whole milk and not part-skim and drained well, but the dough was too sticky and required more flour. Having made gnocci many times before, I was careful not to add too much for fear of making my dumplings too dense. My gnocci held together nicely, but they didn't have the same fluffy characteristic of regular potato gnocci and seemed more like a doughy pasta. The cinnamon and the maple syrup in the butter sauce was just too sweet and pretty much ruined the dish for me. Having said that, some of my guests really liked it. I think a regular browned butter sauce with just the sage would be much nicer. I'm not going to give up on the dish and will try it again. This time I may substitute a bit of regular potato in place of the sweet and add an egg yolk to help bind the dough better.