Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter

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IMy family loved this dish. I actually made the dough one day, refrigerated it, then rolled it out on a floured surface, and cut the dough, and tossed them into unsalted boiling water ,the next day. This made it alot less time consuming. I would definately make this again. This was the first time I ever made Gnocchi, and I was a bit apprehensive, but it was a complete success.I I am never disappointed by Giada's recipes.

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I made this dish last year for Thanksgiving and it was a perfect attribute to the table. Now, everyone's asking me if it's coming back this year.

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I made this one year ago for thanksgiving, it was a crowd pleaser at that meal, but I have to report that it has graced our table for every occasion since. It is also a part of our recipe exchange. I have tried a few variations on this recipe, it seems that you can add or do anything to this and it just gets better. I tried it with pears the first time now I have a sweet maple cinnamon infused with pears in this recipe. I have also tried it with butternut squash which is a light lovely alternative. Ia m following the above recipe maple, but iam using a slight amount of hymalayan salt on top for garnish as well as the pears.It gets better and better, enjoy this one.

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I have been making regular white potato/egg gnocchi for years. They are time consuming to prepare, so I often make a huge batch and freeze them individually, (storing them in a ziploc bag as others have suggested. I noticed that when I took a batch of frozen gnocchi out of the freezer and put them in boiling water to cook, sometimes they cooked perfectly. However, other times they turned into mashed potatoes (as others have mentioned with this recipe.

I finally realized that the times the gnocchi turned into mashed potatoes were when I added salt to the water before I boiled it. When I cooked the gnocchi in plain boiling water, they turned out perfect. I have even gone back and experimented with cooking a few frozen gnocchi from the same dough batch both ways. Salting the water definitely causes the gnocchi turning to mush when they cook.

I recommend that if you try this recipe, do not salt the water before you cook the gnocchi.

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im not a chef and this recipe turned out awesome but make sure its not too wet

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I made this last Thanksgiving for a group of 30 - they all insist that I make it every year.

It's a perfect example of why you should read the reviews before making-
I drained the ricotta well, and added flour to my fork and a little extra for my hands, and it turned out amazing!!!!

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My whole family loved these when I made them for Thanksgiving. They take a bit of work but they are well worth it. A very delicious sweet and savory dish!

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I had to use more flour (like others did but it's generally not much different than any other potato dumpling. I've mixed Giada's gnocchi with the pork recipe from above, and it is really good. It doesn't have to be hard. I'll definitely make this again.

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Which part of this recipe is 15 minutes? Prep is close to two hours! Dough is wet - need to add more flour, and then it is gluey. Concept is interesting, but execution is not worth it.

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Sweet potatoes were on sale so I was looking for a new spin besides sweet potato fritters or baked sweet potatoes. This was really, really delicious. Yeah, the prep was messy, and I probaby used twice as much reserved flour to roll the gnocchi, but the sweet potato flavor still shown through and the texture was still gnocchi-y. I didn't add an egg or drained the riccota cheese (is that even possible?. I think as long as you start with a patient mind the soft dough can be handled effectively. One complaint though, I thought a stick of butter was a little much and will probably only use 2/3 next time. Also, this dish seems perfect for the fall, not so much the summer. The spices were a little overpowering to be considered a summer dish, in my opinion. Still will save the recipe though!