Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter

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Something in this recipe is wrong. I made this the other day and it was tasty but my few gnocchi that actually ended up somewhat staying together were terribly watery and feathery, it obviously needs much more flour in this recipe and perhaps and egg binder or something.In my circumstance it is NOT because people are not experienced enough, I am a gourmet chef of 28 years! This recipe needs serious adjusting...

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I LOVED the brown butter sauce! I didn't have time to make the gnocci so I drained a large can of sweet potatoes and tossed them with the sauce on the stove in my Rachel Ray oblong skillet. Then I sprinkled miniature marshmallows and covered them with the lid, off of the heat. Let the marshmallows melt a bit then serve! It was a huge hit!

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I made this for the first time this past Thanksgiving, and I'll definitely be making them for Christmas. I don't even like sweet potatoes and I've never made gnocchi, but I'm a definite fan now. This dish turned out fantastic and was delicious. I liked that the flavors weren't too strong, and the texture was great. Everyone kept picking from the leftovers when we we're done. I love the simple, clean flavors of Giada's recipes. She's definitely my favorite from the network.

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This was awful What is going on- This was the worse reciepe I have ever printedfried from your site- Never ever again will I waste my time on this so called Chef. Giada is off our list for new recipes. I encouage everyone to try her recipes before serving thm to your guest.Thanks for ruining our Dinner Party.

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These were the best dish on our Thanksgiving table. We doubled the recipe, because w had so many people. We also let the gnocchi sit out for a long time so they had a chance to dry out a little bit before we boiled them. So delicious, so perfectly plump, not mushy, and just overall outstanding. Another great Giada recipe!

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I didn't read reviews prior to making this dish, or I would have drained the ricotta. I found these to be doughy and a bit mushy, but the taste was great and they were a hit at Thanksgiving. These are a bit heavy, so you only need a few per serving. I will definately make again.

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This is the first time I've attempted any type of ghnocchi, and I was very pleased with how it turned out. It was not difficult. I followed the recipe with the exception of adding maple syrup to the sauce as I wanted a more savory taste. I followed the advice of a previous poster and made sure my ricotta was well drained. It was great!

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For those who have rated low, I can say this... This is not a beginner's recipe. Gnocchi, just like any other home made pasta or pastry dough, takes some time and patience.

Use a cheese cloth to make sure your ricotta is dry and don't be afraid to get your hands dirty. I find that instead of rolling into a "rope", it is easier to hand roll small balls and set them aside one by one. This makes it much easier to place into your boiling water.

I also like using salted butter and adding some brown sugar. You get more of a salty/sweet combination.

When done right, this dish is always a hit!

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I made this recipe in 2009 for Christmas. It was a hit with the entire family! They have requested this year for Thanksgiving. This is a permanent recipe in my house for years to come.

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I totally should have read the other reviews before making this dish. I watched Giada make it and it sounded delicious.
The gnocchi completely fell apart in the water. I tried adding more flour which helped a little and also tried making the gnocchi larger sizes. The consistency was still gooey. I was so frustrated. I work really hard all day and look forward to cooking for relaxation. I haven't had a cooking disaster in a long time.... so disappointing.