Reviewed: Apr. 11, 2013

Pretty simple and yummy. I microwaved my potatoes for about 10 minutes ahead of time and mashed them with the garlic, salt and pepper (I didn't have nutmeg). About a half hour before dinner I gradually added the flour - I used about 1.5 cups and generously added flour to the rolling board. I used my floured hands to roll them into 'snakes' and cut into small pieces. I would cut about 20 pieces at a time - throw them into boiling water - cut up some more and then transfer the cooked gnocchi to a pot with my warmed Alfredo sauce. It didn't seem to take too long. I find gnocchi to be fairly bland already and I thought the sweet potato version was tastier! Would be tempted to add some bacon to the sauce next time....

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Reviewer:

BezzyJ

Reviewed: Mar. 15, 2013

My suggestion is to keep the dough a bit on the thin side by using less flour and more egg. Then, put it into a pastry tube with a large star tip and squeeze it out while cutting gnocchis off with scissors. Let the gnocchi fall directly into the boiling water. This cuts the time needed in half and is much less fussy. You may find it takes two people to do this, but it is well worth it. Delicious flavor; add more salt as well.

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Reviewer:

Colinb

Reviewed: Nov. 4, 2012

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!

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Reviewer:

KIMBUCKLES

Reviewed: Oct. 9, 2012

Rather than rolling the dough. I piped it in long rows on wax paper with my accent decorator gun, froze it & then cut them into small pastas. I also added a pinch of cinnamon & orange zest. Plan to serve with vanilla bean cognac sauce & lobster.

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Reviewer:

Erin:D

Cooking Level: Expert

Living In: Virginia Beach, Virginia, USA

Reviewed: Oct. 4, 2012

Super interesting...love sweet potatoes!

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Reviewer:

shimmy

Reviewed: Aug. 30, 2012

I only gave this 2 stars just because it was the first time that I tried this and it didn't turn out at all. The potatoes that I thought were sweet potatoes ended up being purple potatoes and I think thats part of the reason it didn't turn out. They were really soft and not at all like the gnocchi that my boss had made. Sad it didn't turn out but I know that if I keep working at it these they would be amazing. Great idea...

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Reviewer:

Beth

Cooking Level: Expert

Home Town: Madera, California, USA

Living In: Kapolei, Hawaii, USA

Reviewed: Jun. 22, 2012

Two tips to make this a 30-minute meal instead of 2-3 hours as one reviewer said. 1. Use precooked sweet potato or butternut squash (in the frozen section of your supermarket). 2. Make the dough a squeezable rather than rollable consistency and put it in a pastry bag or ziploc bag (as another reviewer suggested). Squeeze the dough a little at a time and cut with kitchen shears right into your pot of boiling water. You'll have to pause and scoop out the floaters as they finish cooking, but this method is much faster than hand rolling the dumplings. And, in my opinion, the amount of flour you have to use to make the gnocchi rolling consistency completely ruins the texture and flavor of the gnocchi. Mine came out tender and delicate not gummy and doughy.

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Reviewer:

Paula

Reviewed: Apr. 15, 2012

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!

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