Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter

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A couple of things I noticed about this recipe. Be sure to drain your ricotta in cheese cloth for at least an hour or two. If you do not do this, there is more moisture in your mix - more moisture means more flour - more flour means tough gnocci. For the same reason be sure to poke holes in your sweet potato so they give up some of their moisture while baking. Scoop out the potato and then let cool. If they seem really moist you can put the pulp in the oven, with the door open, on low heat to dry them out a little so they don't need so much flour. I also prefer fresh grated nutmeg to cinnamon. And.. I put a little crispy bacon crumbled on top to give the dish a little balance - without it - a little sweet.

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I feel that I am a more than proficient cook and wanted to try to do something different with sweet potatoes. I followed the recipe to the letter and was so poorly disappointed with the results! I'm not sure what the recipe actually needs, but I definitely didn't end up with gnocchi. My boiling water was so thick when I finished because the gnocchi kept just dissolving in the water. I've had gnocchi at restaurants and I just love them! These gnocchi were just heavy blobs of dough. Even after boiling longer than the recipe said, they still seemed mushy and half-cooked. Sorry Giada but this recipe was a failure for me and it seems a lot of other people. I don't understand how so many people have gotten such different results, good and bad. Maybe the people that it has turned out for know something we others don't.

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I made the gnocchi a few weeks beforehand and froze them - what a time saver! When ready to serve, all I had to do was cook the gnocchi and throw the sauce together. It took just minutes and they were wonderful! My suggestion is to not boil the heck out of them or they will fall apart and leave you with a gooey mess.

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I made this for Thanksgiving and it was a huge hit. We all loved the flavor and the sauce was amazing. This is a time comsuming receipe so I will probably only make on special occasions, but well worth it! Please note other people have commented about the texture, this is a dumpling and has a doughy texture even when made correctly. Some people just do not like that, which is fine..it is not for everyone.

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It took a while but w/help from my hubby and daughter we pulled it off. I used yams because sweet tatoes weren't available, and I think it made the dough way more moisture-laden. So we added more flour, which maybe wasn't ideal, but they turned out ok. Will try again w/sweet tatoes. The glaze is really delicious! They were a hit at Thanksgiving!

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Other lame reviewers who added extra flour and then complained about doughiness?? Duhh! On the episode Giada says to use no more that 1 1/4 cup of flour. Yes, the dough is sticky. Flour your board and get over it. Yes, your fingers will be a mess, but your gnocchi will be lovely and delicious!
I made this as an appetizer for Thanksgiving and got rave reviews.
Thanks Giada!

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I made this for Thanksgiving as a side dish and was not impressed at all. The gnocchi was very doughy and bland. The butter sauce had a weird flavor. The whole thing went over like a lead balloon. Guess I'll stick to the more traditional sweet potatoes next time.

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Okay, I just got done making this for the 2nd Thanksgiving in a row. Last year I thought I would give up but the flour is the key! Do everything by the recipe but when its time to roll them out take a hand full of flour and prep your work surface. Then grab a handful of that sticky goo and throw it in the flour until all sides are well coated(just so its not sticky any more. Then wash your hands and recoat your hands with flour and roll out the gnocchi. If it wont roll just kindof pat and reshape until you get something that resembles a roll. Then just cut 1/2 inch peices with a fork. Once you have done that make sure you roll them in the flour so no sides are sticky. They should have a light dusting of flour all over them when you're done. I froze them the night before because it does take a while. The only other thing I may suggest is to use a bit more Sage in the sauce. The crunch of the sage mixed with the texture of the gnocchi is just to die for! YUM and GOOD LUCK!

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I have to ask the other reviewers to try this again. I actually SKIP the sage altogether and use about 1/2 the amount of butter. My husband and child Love this recipe

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the most disgusting thing i've tasted. Really confused at how many good ratings it had gotten. I was really hesitant to make it in the first place but after seeing a few "this recipe is so great!" ratings thought i'd try it....big mistake. Yuck!