Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter

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Enjoyed the gnocchi... easy enough to handle if you flour your board! We used salted butter and agreed the sweet vs. salt was too much. With unsalted butter, the sauce should be great. Yes, you need to enjoy the sweet vs. savory and dumpling consistency.

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This recipe was not as expected. The gnocchi were gooey even when I cooked them a little longer than directed. I added more flour to the last batch and they were a little better, but not great.

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We live in Denver, so I know that means adding more flour, but we added a total of 4 cups of flour just to get it to a consistency like she had in the show so we could form a ball. Then the gnocchi weren't very good (ie: too much flour and the sauce was overly salty but also sweet. Normally I like sweet & savory combinations, but not this time. :(

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I am not at all a fan of gnocchi but I watched Giada make this and thought I would give it a go. It was briiliant especially for a first go at making any gnocchi or pasta from scratch.l. It was very tastyy and not at all too doughy and potatoey like commercial gnocchi and it was quite light and the maple cinnamon sage brown butter was quite moorish. The whole family enjoyed it so we will definately be having it again. It is a pity we don't celebrate Thanksgiving in Australia because this dish would be a staple,but then again for every day, thanks should be given.

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Definitely terrible. The butter and cinnamon on pasta is an awful combination. Couldn't finish eating it and unfortunately my dog wouldn't eat it either. I've decided that I'm not a big fan of Giada's sweeter dishes. For example, the grilled pineapple and nutella...not such a great combo...nutella with strawberries/bananas would've been better. I guess I just don't like Italian desserts--at all (except for nutella, yumm

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I made a gnocchi similar to this while in culinary school, except I used butternut squash. I did it the same way as this sweet potato version, but I also added brown sugar & nutmeg, along with the cinnamon and salt, to the squash dough mixture as I wanted it to be more like the sweetness of a sweet potato or pumpkin pie filling.

My suggestion would be to make sure you drain the ricotta to get rid of the excess moisture, BE SURE to taste the mixture before you add the flour to make sure the spice taste is what you want it to be, when cooking the gnocchi make sure your water is at a rolling boil and that you've salted the water well. They should only need to boil for a couple of minutes at which time they will float and stay at the top of the water. *What I do once I remove them from the water is let them rest for a couple of minutes, then instead of just stirring them around in the maple brown butter & serving immediately; I actually put a little butter in a skillet at medium-high heat and quickly saute the gnocchi so they get a slight crust on them (firms them up so they're not mushy, then I toss them in the maple butter sauce and serve.

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It was difficult to make and the end result was horrible. The dough was goopy and I had to add a ton of extra flour. And when I tried it, it was so bland and plain that I spit it out right into my sink. It was DISGUSTING!

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I too followed this recipe letter by letter. My hands were covered in the doughy goop and I just couldn't get the consistency right. Giada was saying, "It should roll into ropes of dough that you cut into 1 inch pieces" and mine was like a blob of dough smushed into the shape of a line!! I was so frustrated that I started crying and asked my boyfriend to re-read the recipe to see what I missed. All he could do to help me was to keep sprinkling flour to thicken the dough because my hands were too goopy to do it.

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The first time I used too much flour because the dough was verrrry sticky. They were very very doughy when finished and did not taste good at all.

The second time I used exact measurements, especially the flour. The dough was much easier to roll out, but was still very sticky. When they finished cooking, I tried one and it was very bland.

I would not recommend this recipe.

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I was really disappointed with the taste of this recipe. This was very time consuming, which is fine if the end product tastes great... this did not. I followed this recipe to the letter and it turned out bland and doughy. I DID NOT add extra flour as others have. I did not taste sweet potato in this at all. All I tasted was flour and cinnamon. The consistancy was okay. I actually cooked the first batch for 5-6 minutes like the recipe stated and they turned into a ball of mush. The second batch I cooked for only 3-4 minutes and they came out firm like gnocchi should be. Also, I only ate a small amount of this at dinner and it made me sick to my stomach... To heavy and doughy. Don't waste your time with this.