A new and yummy twist to Gnocchi. Pair this up with butter or your favorite alfredo sauce. This recipe can be made with butternut squash instead of the sweet potatoes.
A suggestion for those cooks having trouble rolling and cutting the dough: Try putting the dough in a floured pastery bag (or a Ziplock with a corner cut out will do) and squeezing it out like toothpaste. Then slice off bits with a sharp knife to make appropriate-sized dumplings. You can squeeze them right into the pot of boiling water!
Read More I failed miserably at this one! Too much flour in recipe?? Resembled little dumplings with the texture of rubber. I think I need practice in the art of gnocchi making!!
Read MoreA suggestion for those cooks having trouble rolling and cutting the dough: Try putting the dough in a floured pastery bag (or a Ziplock with a corner cut out will do) and squeezing it out like toothpaste. Then slice off bits with a sharp knife to make appropriate-sized dumplings. You can squeeze them right into the pot of boiling water!
I gave this recipe 3-stars before, because my attempt came out very soggy and not very appetising. However, I have since played with the recipe a bit, getting a better idea of "soft dough" (it should stick to your hands, but stick to itself more...if that makes sense) and now I LOVE this recipe. Worth the effort - filling, tasty, and great with blue cheese or alfredo sauce.
IMPORTANT TIP: baking the potatoes took about 50 minutes - not 30. Also, it took forever to cut up the pasta (probably because I didn't do big dough balls). I would plan about 2-3 hours for this recipe. PREP TIPS: I added brown sugar and cinnamon to enhance the flavor of the sweet potatoes. Also, regarding the flour thing, I think the key is to follow the recipe when adding flour to the dough. Then, when you are actually rolling out the pasta, make sure the surface on which you are working and your hands are well floured. This will keep it from being too sticky and ending up looking like dumplings. Also, the person who said the smaller the better was VERY right. If you make the pieces of pasta large, you will end up with extremely filling dough balls. If you want it to be like pasta, and not dumplings, you need to keep it small. I went with flat, squares & rectangles about 1" x 1" to 1" x 2" (still very filling). Also, I used the tofu cream sauce recipe on this site, using vanilla soy milk instead of plain (to add sweetness and match the pasta) and it was awesome!! Even my husband, who is not a vegetarian, loved it. :)
I made a half recipe to use up leftover sweet potatoes, and thought they turned out great! I made them quite small (about the size of the end of my thumb). Anyone complaining about the lack of flavour... um... have you ever had potato gnocchi? These are how they're supposed to be. Hint: cook the sweet potato in the microwave. Just wash the outside, stab it a few times with a knife, and nuke until soft (expect 15-30 min). Then cut in half and scoop out flesh.
I never made gnocchi before, and I'm not a "practiced cook". This came out spectacular. Like someone else said- its got to stick to itself more than your hands. I added flour to this until it was "rollable". I tossed it with a little virgin olive oil and salt and it was great. I think next time I'll try adding some additional flavoring to it, maybe cinnamon, brown sugar, etc. I think anything you'd add to a sweet potato recipe would work well with this recipe. Thanks so much for providing it!!
These were delicious. I have been making traditional potato gnocchi for years (from an old family recipe) and decided to try sweet potato - WOW! I topped them with a little bit of butter infused with fresh sage. Can't wait to make them again. Thanks!
I boiled the potatoes instead of baking them (wasn't paying attention), but I don't think it mattered. It was quick though. Also, I used a spaetzle maker and made the dough the consistency of spaetzle. I think this worked, except that I put too much into the water at a time and possibly overcooked it, making the noodles a bit mushy. As far as taste goes, I had to add more salt (and I'm not a salt-aholic) and some pepper. We ate the noodles in alfredo sauce with chicken and peas as a mash-up and it was good (and colorful). This recipe has real promise. I'm going to try it again and be more careful with the boiling to see if the texture improves.
I really liked these, but thought it definitely needed a sauce. If anyone makes these and finds a good sauce, please post it because I would like to make them again! I used less flour than what the recipe called for.
This gnocchi is worth the work, but it is REALLY important to use a ricer or SLIGHTLY MASH with two fork very gently and spread it out in a thin layer to cool to room temperature. You have to be super gentle while mixing in the flour as well. The technique (and it really IS a technique) can be seen in videos online and is important to follow so as to get light, soft gnocchi instead of dense little blobs. Another important point - don't add too much flour (again, it will become dense) and let the "dough" rest for 5 minutes before rolling/shaping. I strongly urge anyone to check out some videos first to make your gnocchi experience a pleasurable one!
These tasted good- very subtle sweetness from the sweet potatoes & such a nice subtle garlic flavor (I added in 2 med/large cloves instead of only 1). Then since I can't eat alfredo sauce due to high cholesterol, I tossed the gnocchi in olive oil & roasted garlic slices & then added in a few dashes of a garlic chilli spice mix. Delicious, though I'm sure w/ alfredo sauce it would have been out of this world. The reason I can't give it 5 stars is because the dough was very sticky, but I feared adding in more flour b/c a reviewer mentioned his/hers coming out hard. Maybe I added in too much flour b/c I remember restaurant gnocchi as being much mushier, not ressembling cooked pasta. When rolling out, this isn't supposed to feel like a regular pasta dough , it shouldn't be dry & maybe it is supposed to be very sticky so they come out mushy like in the restaurants. I rolled my dough "logs" on a floured surface, so the inside was still sticky, but the outside was fine. They expand in the water so make them small. I think the smaller the better. The other reason I give this recipe 4 & not 5 stars is b/c it didn't come out as asthetically pleasing as I had hoped (though I'll still risk it & post a photo). Still want to try this again after I've done my HW on how to handle gnocchi dough. The ingredients are great, but it's the amounts of flour I'm not sure about.
I failed miserably at this one! Too much flour in recipe?? Resembled little dumplings with the texture of rubber. I think I need practice in the art of gnocchi making!!
for those of you who complain of these being more like dumplings than pasta....IT IS DUMPLINGS. Gnocchi fall into the dumpling category and are not pasta just because they are italian in nature. pay attention to the recipe and be mindful in adding the flour, bit by bit. it should resemble a cookie dough. you can shape the gnocchi after you've cut them, for instnce by rolling them gently under the tines of a fork. you can season them to taste, and sweet potatoes are delicious with flavors other than the generic pie spices. great additions are parmesan cheese, curry, garlic, sage and other herbs. just dont overwork the dough, be gentle with it. try simple sauces like butter and sage, or a light basil or arugula pesto
Gluten free option: 1 cup white rice flour, 3/4 cup potato starch, 1/4 cup corn starch
the idea is good but an easier way to make potato gnocchi (sweet potato or regular) is just to peel and grate the potatos while they are raw then just mix with flour until a dough forms. You can still put one egg in the mix if that helps you to work with the dough, but I don't really think it is necessary. I also put the gnocchi in the freezer for an hour or so before boiling just to keep it together well.
This recipe was SO OH good! I did make a few changes as per my own taste. First, I used whole wheat flour. Second, I ommitted the nutmeg, as I didn't have any. Lastly, I steamed some baby spinach, cut it up and added that to the dough. I put the dough through a ziplock bag with a corner cut off and squeezed it into the pot, cutting every inch or so. Also, I microwaved the sweet potato per another reviewer's suggestion. It cut the cook time down to about 8 mins per sweet potato. This recipe is great and easy to customize. Wonderful recipe!
I was *really* nervous about this recipe b/c reviews were mixed and I know how tricky gnocchi can be in general. I'd made it twice before with just okay results. This turned out FANTASTIC! The sweet potato flavor is super subtle. I did not change the ingredients at all, despite others descriptions and I was glad for that. The biggest thing to do right is the amount of flour. I worked about 1 3/4c. into the dough and then used the remaining 1/4 to flour my work surface and sprinkle on any "wet" spots as I rolled this out. The trick is to use as little flour as possible while still being workable. Those who added 3 c. of flour instead of two to keep from having sticky dough had lumps of glue for a reason! My husband said he thinks this was the best gnocchi he's ever eaten, restaurant or otherwise. He loved it and was sad that I only boiled half the batch for the two of us. I served it with a made up alfredo sauce with a hint of vodka. Yummo. Wish there were leftovers except that gnocchi doesn't keep well.
I made them pretty much as listed. Since a number of posters commented they were a tad lacking in flavor I just added 1/4 tsp each of fresh ginger and cinnamon. Hubbby (who is not a sweet potato fan) and daughter (who likes her gnocci the "normal and plain" way) were not at all sure about this.....but both ended up liking it/would ask that I make it again. Gnocci is tricky...the important thing is consistency. I used the 2c of flour as mentioned which was just right. I was careful to add slowly/stir it in evenly and even went to the extra effort of using a flour sifter on the flour to avoid making it lumpy at all costs. I hand rolled them....no need for them to be sooo sticky you need to squirt them out of a bag like frosting.......but you do stop adding flour just at the point the dough is rollable and it will not be a "dry dough" or they will turn out tough. Gnocci is kinda like bread...you have to do it a few times to get the "feel" of what is just the right amount of flour for the right texure. Good gnocci is wonderful/bad gnocci is tough and hideous. Most restauraurant gnocci is sadly the latter.
I am a complete novice when it comes to making any kind of pasta from scratch, but this turned out great! I'm an AR photo addict but I won't be submitting a photo this time as mine didn't look very pretty! Tasted good though. I had a tough time getting the hang of forming the little gnocchi 'pillows', but I eventually got it. I used probably 1 1/2 cups of flour. They seemed quite chewy to me right after cooking, but surprisingly, they were MUCH softer & more enjoyable when I reheated leftovers. I'll definitely try making these again sometime.
Yay for the dinner-saving gnocchi! I made this after discovering I had gotten sweet potatoes instead of russet... so chili baked potatoes weren't going to work anymore and I needed a new recipe fast. I had everything I needed to make this recipe, and it was really easy. We had it with alfredo sauce, but next time I may go with a less garlicky sauce, or possibly butter and parm. I thought it was easy enough to roll out like a play-doh snake and cut into pieces. Just keep flouring everything like when you make sugar cookies (your hands, the dough, the cutting board) and it'll work fine. My family loved it! I cooked about 1/3 of the batch right away, and froze the rest as dough (already cut into pieces) for later. Yay for amazingly delicious gnocchi!!
These gnocchi are great! I saw that some reviewers commented that they were looking for a good sauce. This balsamic reduction is AMAZING! You will not regret trying it! http://www.howsweeteats.com/2011/01/06/easy-dinner-idea-balsamic-gnocchi/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+howsweeteats%2FsmSp+%28How+Sweet+It+Is%29
I used the bag method. It worked great, but i had to add a lot of extra flour. I served it with a cream sauce but i think that butter and cinnamon would have been better.
I really enjoyed this recipe...my boyfriend was less keen but it could just be partially due to his distain for "white sauce." I didn't find it hard to make for someone who has only minimal experience making fresh pasta. I took some reviewers' advice and added the last 3/4 cup of flour gradually while I was rolling it out and made sure my hands and surface were well-floured. I did find them a bit bland when I first cooked them but WOW they tasted fabulous when I reheated them the next day.
Exactly what I was looking for. Wonderful texture and very subtle flavor. I used whole wheat flour. Served with Rosemary Pasta Roasted Garlic Sauce from this site.
As a home chef, there's nothing worse than spending money and a good chuck of your time, to have a recipe turnout like this. This recipe as written, has absolutely no taste. I even grated fresh nutmeg and used fresh sage and still nothing. Oh well.
I cut this in half and had so many I think it could serve 3-4! Delicious. Popped them directly into saute pan from boiling water, got some texture with butter (sub - Brummel), pine nuts and sage. So fast, would make a great on the spot appetizer for guests, too.
My mother used to make these when I was a kid. After cutting them into sections she used to roll them with the back tines of a fork for a better look and more uniform cooking. I served them as a side with a simple lemon pepper butter drizzle and they were great. A good recipe and I wouldn't change a thing.
This was a pretty decent recipe. I think next time I make it I will omit the nutmeg. I didn't care for that particular taste. I think I will try the brown sugar and a touch of cinnamon next time. The recipe was easy to make though.
I really enjoyed this recipe. I made it with stone ground wheat flour, and just used my fingers to make little tiny drop pasta. So yummy with vodka sauce!
Ohhh boy. These are alot of work, but they are extremely tasty, especially with a little butter and salt. This recipe is very time consuming, and for me at least - took longer than the prep time listed here - about an hour to get the dough ready, and then roll and cut all the bits of dough. With that being said, they are worth all the hard work and elbow grease. (I upped the garlic to 3 cloves , because I love garlic) They were VERY VERY yummy.
Very, very good. I used pumpkin instead of sweet potato because my 9 month old has a sweet potato intolerance. His stomach just won't keep them down. I can only imagine what it is like with sweet potato. I used a decorators tip and disposable pastry bag, which made clean up very easy and the execution of this recipe much neater. I served this with alfredo sauce and oven baked italian chicken. We will be making this again.
i doubled the recipe but needed a bit more flour to get it to stick. also added cinnamon and a little brown sugar for added flavor.
While it takes time, this was an easy enough recipe to put together. I used about 1 1/2 cups of flour (including the flour to roll out the dough) and it came out well though it was kind of a messy process. Next time, I will use the top reviewer's tip of putting the dough in a bag and squeezing it out. I served this with Giada DeLaurentis' sage brown butter sauce which you can find on the Food Network website or another version on this site too.
My daughter and I made these one evening and had a great time! I microwaved one large yam for 15 minutes and the skin came right off. I left out the garlic because we wanted a sweeter gnocchi. They were wonderful!! They turned out much lighter than the regular potato ones we made before.
THis is delicious fresh, but as leftovers gets a little too tough. I paired it with this parmesan sauce recipe from recipezaar: http://www.recipezaar.com/recipe/print?id=59992
I followed this recipe to a T and did not care for it. I am sure it is too much flour. If I were to attempt this recipe again, I would skip the garlic and reduce the flour by 1/2 a cup (or more).
I've made gnocci several times in the past and actually found this recipe more user-friendly than others. I followed it but subbed a little whole wheat flour (maybe 1/4 cup). Here are my gnocci tips:refrigerate the dough to make it easier to handle; don't let the water be rapidly boiling when you drop your gnocci in (I bring it do a rolling boil and then let it slow down before I put the gnocci in, I think it agitates them too much if it's boiling to hard). Finally, sometimes the gnocci texture is a bit to "raw" seeming for me so I brush them with olive oil and stick them under the broiler on a cookie sheet for a few minutes on each side. The texture is sumptuous.
I found this to be ever so bland...followed the recipe exactl except more fresh garlic...made a light cream sauce to spoon over the top.....it was quite time consuming, even making the sweet potatoes in the microwave! Not our tastes at ALL....sorry...this is the first recipe I have tried and was dissatisfied.
I thought I would be clever and use my pasta machine to help make this. I pulled out my 15 year old machine (I'm guessing it's about 15 years old because my oldest child is 13 and who has time to make pasta when you have kids?)and was thrilled to find that it still works! Sadly, it didn't save me any time. It took me over an hour to make this delicious gnocchi. I don't have a scale so I measured out 2 cups of cooked sweet potato. I put all of the ingredients in the pasta machine and quickly discovered there wasn't nearly enough flour. I only had 1 cup of white flour, so the rest was whole wheat flour. I probably added about 3/4 cup more than the recipe required, and it could have used a bit more. It was difficult to get the dough to extrude because it was so sticky, but I persevered. Here's the good news: My family LOVED it! My 13 year old announced that she wouldn't be eating it, but agreed to taste it. That turned into a full portion. My 4-1/2 year old does not like sweet potatoes; he doesn't like much. He didn't even want to try it, though he helped me to make it. I finally prevailed and he tried one, and he proceeded to eat all that I had put on his plate. He said, "Hey, this is good!" In summary, this is a delicious recipe and if I could order it pre-made, I would eat it all the time. Since it took SO long to make it myself, and I really don't enjoy being in the kitchen, my rate of consumption will be much lower. If I'm lucky, someone else will make it the next time.
I had all the hopes that this would be similiar to a fanastic sweet potatoe gnocchi that we had in Italy. Unfortunately it was anything but that....It ended up tasteless and like dough rocks. We were very dissapointed. I would like to give the recipe one more chance, we will cross our fingers!!
These were pretty ok. Easy to make. Served them with a bleu cheese sauce. Needed something though. Can't put my finger on it.
To shorten the prep time for this, I microwave the sweet potatoes in a "potato bag" for 5-10 minutes (instead of the 30-50 minutes you need for baking). They come out just as soft and pliable as baking but it cuts the time almost in half.
Really good - a heck of a lot of work. I think I used too much sweet potato because I found the dough to be really sticky and hard to work with. BUT a ncie change of pace from regular pasta and VERY filling.
Came out great. I saw someone wanted a recommendation for a good sauce so here you go. I used a cream sauce that also works great with butternut squash raviolis. 1 jar of Bertolli alfredo sauce, 1 TBSP brown sugar and 1 TSP of maple syrup, dash of salt & pepper. The sauce is sweet , but you can alter the sugar/syrup to your own taste. I also sprinkle with toasted walnuts or pecans for a garnish. Might also be good with just a butter, brown sugar and sage sauce too.
Didnt use nutmeg, But loved it without! Awesom recipe! very easy! Also found out that It comes out good if you shape it into really tiny balls or ovals! Very tasty
I was out at a local restaurant that served sweet potato gnocchi, so I figured I would try them. Wow! I had never had gnocchi before, but the idea intrigued me. I then bought some pre-made regular ones at Costco. I'm glad I didn't start with those! After the restaurant, I came to this faithful site and found the perfect recipe. At the restaurant, they had just melted butter and added finely sliced sage. The combination is heaven...and I'm not a big fan of sage...at all! I grow it in my garden, because it is well behaved and pretty. Now, after having it out there for 15 years, I actually will use it. Just typing this is making me want to make up a batch. Oh, it freezes beautifully. I had enough for four separate meals. It makes enough to make it worth making!
Very good basic recipe but, as with everything, tweak to taste. You will need to adjust flour to amount of sweet potato you use. You want the mixture to be sticky. If it sticks to your fingers but you can roll it off, it is done. I added brown sugar, cinnamon and a dash of maple syrup to mine. Was great but I may add some ricotta for a bit more creaminess next time. I took another reviewer's advice and put it in a Ziploc bag with a corner snipped off. I pushed it through the bag and used kitchen sheers to snip into a boiling pot of salted water. Delicious!
I made this for Thanksgiving and thought it was a nice change from the usual mashed sweet potatoes. It took about 1 3/4 c flour to get my dough to the right consistency, and with my work surface and hands well-floured, I didn't have any trouble working with it. I like my sweet potato dishes on the sweet side, so I decided to make a butter/maple/sage sauce to go on top of these (about 1/4 c butter, 2 tbls olive oil, handful of sage, 1 tsp cinnamon and 1/4 c REAL maple syrup). Melt butter with olive oil in a pan, add the sage, then immediately add the cinnamon and syrup. Toss with the gnocchi and serve promptly. You can add more syrup if you want more sweetness. Thanks for sharing!
I subbed butternut squash for the sweet potatoes, and just put some butter and romano cheese on it when it was still hot. Delicious, melt-in-your-mouth goodness.
I made this last week to rave reviews. Hubby isn't a fan of gnocchi but he loved this and was disappointed that there were no leftovers. Served it with a mushroom garlic pasta sauce and a bit of parmesan. I'll make it again this week for company. I used white whole wheat flour and only needed 1 1/2 cups. While not perfect looking, they came out perfectly textured and only needed a couple of minutes to cook in the boiling water. This is a keeper!
WOW! I made this after Thanksgiving. I cooked the gnocchi in turkey soup and it was awesome! As many reviews suggested have lots of flour and keep the gnocchi small. Uncooked they freeze well.
Word of caution with this one, don't use pumpkin as a substitute for the sweet potato. Unless it's from a can I suppose, but I tried this one with the original recipe and they were awesome. Then I had a small pie pumpkin that was getting old so I baked it up and tried to use it..... not the same.
Yum! My whole family will be enjoying this gnocci all year. From pulling the already cooked potatoes out of the freezer, to putting the dishes in the dishwasher, I was in the kitchen about 2 hours. I thought the recipe was perfect, and didn't feel the need to change a thing, though I didn't actually measure how much flour I put in. Like other reviewers have said, the dough has to be obnoxiously sticky. I roll mine into logs, keeping the outside coated with lots of flour. I had enough potatoes to make 4 batches of the recipe, so I froze my well-floured dumplings individually on cookie sheets, then moved them into a baggie. Now they're ready to boil whenever we get the craving for gnocci. My favorite preperation is to saute some garlic and sage in butter, then add the boiled gnocci just long enough to get a little crisp on the outside. Mmmmm!
Pretty tricky. I used a ton of flour, (probably more than necessary) but the texture was okay. I added cinnamon and brown sugar.
really tasty! I used a large butternut squash instead of sweet potatoes, and ended up adding an extra 1/2 cup of flour to reach the right texture. I took the advice of one of the other reviewers and put all of the dough into a large zip-lock bag, cut a corner off and squeezed it out. I used kitchen shears to snip bite sized pieces into the boiling water (beware the splash back!)and let them boil until they floated to the top. After they were done cooking, in a separate pan, I heated up some olive oil and butter and sauteed some garlic. I added italian spices, salt and pepper and tossed it and some parmesan on the top of the hot gnocchi. It was SO good!!! My husband loved it, and so did I. I will make this again for sure!
I made this last night and we thought it was great! Because it was already 9 pm and it was on an impulse I didn't want to have to wait for the potatos to cook so I just sent my husband to the store for canned sweet potatos. They are in a light syrup so I just rinsed them off with cold water and they worked fine.
Oh Yum! These are so good!! I followed the recipe except I used 1 cup white flour, and one cup whole wheat. I followed the suggestion of another cook, and used an icing bag to squeeze out the dough. The only reason I'm not giving it 5 stars is it's a little more time consuming than i thought it would be.
Based on the reviews, I added a lot more salt, some minced onion and some lemon herb spice, no nutmeg. After gradually mixing in all the flour, it was still too sticky to work with so I kept adding more flour. I think I ended up with about 3 cups in total! It still was hard to work with, even after I squeezed it out of a bag. Half I boiled as per recipe, the other half I felt guilty about throwing out so I added some oil and baking powder and tried baking like biscotti. Shaped into a log, baked for 35 min @ 300. Cooled for 10, cut into 3/4 inch slices and baked again @ 275 for 10 more minutes. It ended up being sort of like a soft bread stick.
I thought this was a wonderful recipe. I cut the recipe in half because I only had one sweet potato and used only one cup of flour. It made enough for a healthy portion/side dish with some pork chops I made. I also made a brown butter sauce with sage and then topped it off with some freshly grated parmesan cheese and it was really, incredibly good! Thanks for this recipe, it was easy to make and turned out wonderfully!
Like some other contributors, I added a sprinkle of cinnamon and some brown sugar to the sweet potato. I also baked the potatoes for much longer, close to 50 minutes. I was nervous that the garlic wouldn't cook fast enough and would taste raw but I chopped it very small and it added a nice bit of flavor. I still wish they were a bit more flavorful and will try to find something else to add to the dough itself. I served with some pre-made alfredo sauce from Trader Joe's and cracked fresh pepper on top. A salad of baby spinach/mandarin orange made a nice accompaniment.
This recipie is a neat idea, but I found it to be too bland for my liking. Also, it took considerably longer than the instructions said it would because the dough kept sticking to my hands. I used slightly less than 2 cups flour and actually think I should have used more like 1 cup. I may try this again adding brown sugar and cinnamon to the gnocchi to add more flavor. One note to other cooks: make sure you put plenty of flour on your rolling pin AND on top of the dough before rolling it out. Otherwise the dough will stick all over everything.
Pretty tasty, but kind of heavy. We enjoyed these, but you can't eat too many because they're kind of rich. I think the nutmeg sounds like a strange ingredient, but it somehow worked. I had some trouble getting the right consistency to the dough, but I did enjoy watching the cooked gnocci pop up to the top of the water while cooking. Thanks for the recipe!
Used butternut squash and half a head of roasted garlic, tossed it with a sage brown butter sauce. Good, but not great; definitely not worth the time it took. Perhaps I added too much flour? The dough was still sticking to my hands and seemed almost too soft to "roll" (managed to squeeze it into tubes), but they were a little gummier than I'd like my gnocchi and the flavor of the squash was so subtle as to be practically unnoticeable. Perhaps I'll try again with sweet potato. The roasted garlic flavor was great, so I'll keep that.
I made this with pureed butternut squash because I had it left over and finely ground white spring wheat flour. I put the dough into a plastic kitchen storage bag, twisting the top to extrude through the cut off corner. I used a sharp kitchen scissors (love my Joyce Chens) to cut right into the boiling water. That was easy and mess free. These were very good and light in texture, but will make again with sweet potatoes to compare the flavors.
the texture is much chewier than regular gnocchi.. ill stick to the regular pillows next time.
Very labor intensive and kind of bland. Potatoes took forever to bake. Ended up mashing in a food processor. Rolled into very small snakes a little bit at a time, as recommended by another poster, and that made it okay. But ultimately too much effort for "eh" reactions from the hubby and kid. Actually, kid refused to eat it. Hubby ate it, but didn't say anything. Used the remainder of the dough mixed with brown sugar and cinnamon to make fritters that we're eating with honey butter. It tastes much better fried.
I think I added too much flour, but I still ended up really liking it...not at first, but it grew on me. Next time I'll try less flour.
This is a great recipe and I make enough so I can freeze some to use down the road, but I use less flour than the recipe calls for.
This recipe was Super Easy! I used leftover sweet potato and it made the recipe a piece of cake. I can't wait to try them with a sage butter sauce. I'm wondering if they'll taste too garlicy.
This was delicious and just fun to make. Tossed it with a nice sage-butter sauce and fresh Parmesan. Goes great with roast chicken.
They are 'okay' I found them very bland. I don't see myself making these again.
These were fabulous. I prepared them a few hours in advance and placed them on a sheet of wax paper/cookie sheet in the fridge. They were fine and maybe the cooling firmed them up a bit and made for a nicer and even cooking. Once removed from the water I put them right into a pan with shallots, parsley and butter...YUMMO
Absolutely delicious! The flour ratio is wrong though. In order to form the "potato dough" you will need a bunch of flour. Once cooked freezes well for a fast meal (just thaw in a pot of boiling water).
These were a little too sweet for my taste and a little gummy too. The texture might have been my fault, but the flavor was just not there.
I love sweet potatoes, I've made gnocchi lots of times, however, this recipe falls short...very gooey dough? added more and more flour, added more nutmeg and salt. flavorless...ended up making a butter, brown sugar, maple syrup glaze sauce and that tasted good but mainly the sweetness covered up the bland gnocchi. a waste of sweet potatoes. sorry will not make this again.
I got rave reviews when I made this for dinner! I served it with vodka sauce and pieces of chicken sausage.
Im with you .I make Gnocchi all the time was very disapointed ,Used a lot less four and still they were heavy with no flavor.
Takes a while to "drip" the gnocchi out of the plastic bag but eventually I got my groove.
The gnocchi turned out great!! I followed the recipe as written and my husband and I enjoyed it very much. The sauce I made was an improvised brown butter with sage with crumbled up bacon. Once the butter is brown and sage is fried, I tossed in the gnocchi and cooked bacon and cooked until it was warmed through.
okay. Not very flavorful. Definitely needed a sauce to bring out the sweetness of the sweet potato
very good. I cooked them and drizzled oil oil with a sprinkle of salt and sugar on top. My kids all loved it!
These were delicious and made for a filling dinner with a restaurant-y feel! I used a lot less flour than the recipe called for (a little over 1 cup), which is why I can't give the full 5 stars. This is a recipe worth trying!
I was so excited about this dish but it ended out not that great. The nutmeg does not work well. Maybe it would be better without it.
