Reviewed: Nov. 12, 2009

Fantasitc and easy! ended up using a lb and a half of sweet potatoes and 2c of flour for the right consistency... made an amazing sauce with shitakis, shallots, butter, little maple syrup, little brown sugar, rosemary and light cream.... YUM!

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Mrs Hayes

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Reviewed: Nov. 11, 2009

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!

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buba

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Reviewed: Nov. 6, 2009

I loved these! I used 2 med size yams. I ended up using almost 4 cups of flour that's part of what i used on the board to roll out the dough (really it was more like streaching it out). It was sticky but i did knead it a bit longer adding a bit more flour each time. I did try it with alittle brown sugar about 2 tbs and some cinnimon, as recomend by some others. I also tossed them with some evoo when the came out of the pot. I served it with a mushroom alfreado sause(bought) and some baked chicken breast. I would totally make this for company! fyi: They freeze well, not quite as pretty looking, but oh so tasty. (froze with sauce and chicken)

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shananananan

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Reviewed: Oct. 28, 2009

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.

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Megan L

Cooking Level: Intermediate

Home Town: Watkins Glen, New York, USA

Living In: Ithaca, New York, USA

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Reviewed: Oct. 27, 2009

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.

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Kami

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Reviewed: Oct. 26, 2009

It was ok, not bad, but no good. My husband and I weren't terribly impressed.

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TrishaS

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Reviewed: Oct. 22, 2009

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.

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JuliaS

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

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Reviewed: Oct. 21, 2009

Great recipe! I used the suggestions of previous reviewers and changed a few things. I used butternut squash instead of potato, and mixed it all together in a ziplock bag. Once I got a good consistency to the dough, I cut a hole in the corner, and used it like an icing bag to make the shape. Delish with a little balsamic vinegar

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Finneylp

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Reviewed: Oct. 16, 2009

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.

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Bob Cooks

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Reviewed: Oct. 15, 2009

I liked it, but my family didn't care for it.

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Dawn

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Reviewed: Oct. 15, 2009

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.

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JStar

Cooking Level: Intermediate

Home Town: Fort Lauderdale, Florida, USA

Living In: Lighthouse Point, Florida, USA

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Reviewed: Oct. 13, 2009

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.

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camohn

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

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Reviewed: Oct. 13, 2009

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.

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jollywolly

Cooking Level: Intermediate

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Reviewed: Oct. 12, 2009

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!

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Brandy M.

Cooking Level: Intermediate

Home Town: Victoria, British Columbia, Canada

Living In: Clarksville, Tennessee, USA

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Reviewed: Oct. 12, 2009

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.

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Marilyn L.

Cooking Level: Expert

Living In: Bonne Terre, Missouri, USA

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Reviewed: Oct. 12, 2009

I am still experimenting with recipe, i just tried it last night. So far, I agree with the suggestion to put the dough into a zip plastic bag and cut a small hole in one corner and squeeze it out. I squeezed right into the pot of boiling water as someone suggested. Changes i've made so far, instead of nutmeg, I added curry...inspired by pumpkin curry soup that is delicious. I would like to make a sauce for it that would start by sauteeing cut up pieces of bacon or pancetta until crisp, adding diced onions until transparent, then stirring in flour and finally milk...salt and pepper. Then remove from heat and stir in parmesan cheese and peas...like in a tortellini sauce. I'll try it out and report back!

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Seamama

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Reviewed: Oct. 12, 2009

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!

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Joyce Salazar

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Reviewed: Oct. 11, 2009

i didnt have them by themselves but had them in soup. they were really good.

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Tinabanana

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Reviewed: Oct. 5, 2009

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.

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MKT

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Reviewed: Sep. 27, 2009

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.

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