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!

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 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 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 got rave reviews when I made this for dinner! I served it with vodka sauce and pieces of chicken sausage.

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!

Too much work for too little return. Very bland.

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.

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.

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.

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 found this dish very heavy in the stomach. It is too floury.

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.

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.

This was my first attempt at gnocchi and definitely not worth the effort. I love sweet potatoes, and I'm not sure what I was expecting, but these came out like gummy, tasteless blobs of dough! I ended up throwing away most of sticky stuff after tasting the first samples. Maybe a different recipe with more seasonings to flavor the dough, and working on my size/shape technique would have better results, but I probably won't be making gnocchi again any time soon.

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.