Sweet Potato Gnudi with Sage Butter Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 5, 2014
I was so excited to try to make this recipe for thanksgiving and I totally failed at it. I was so nervous about adding too much flour and after putting in 1/2 cup (doubling what the recipe suggests) I stopped out of fear. But the dough was still pretty moist. I figured maybe once i formed the gnudi and refrigerated that would help it to firm up. Wrong again. Once I dropped each gnudi into the boiling water they just opened up and turned to mush. I tried cooking for less time; I tried cooking more time and nothing worked. I think I just did not have enough flour. Ended up giving up. Luckily we had plenty of other sides so it wasn't missed. I'm still giving this recipe 3 stars because I'm sure this was a user error situation. But it would have helped me if the recipe could have a measurement for how much mashed sweet potato is needed. Perhaps I picked out potatoes that were too large and therefore had more water.
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Reviewed: Feb. 28, 2013
SO glad I tried these! Very tender, pillowy clouds of pasta. Everyone loved them. I made a large batch and froze the extra. Will be making these again!
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Reviewed: Nov. 23, 2012
Entire family absolutely loved this, had them as a healthy Thanksgiving side dish. I used squash instead of the sweet potato because they are more carb & blood sugar friendly. Used 2 whole eggs instead of just egg yolks. Omitted the butter sauce for a healthier marinara to reduce calories. These would be great with a pesto or alfredo sauce also. Tip: if you have a scoop for cookie dough it works great for making the balls.
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Cooking Level: Intermediate

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