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.
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These tasted good- very subtle sweetness from the sweet potatoes & such a nice subtle garlic...