"I usually find Giada's recipes a great source of inspiration and her Sweet Potato Gnocci seemed the perfect side dish for Thanksgiving. Unfortunately Giada's dish failed to deliver. My ricotta was whole milk and not part-skim and drained well, but the dough was too sticky and required more flour. Having made gnocci many times before, I was careful not to add too much for fear of making my dumplings too dense. My gnocci held together nicely, but they didn't have the same fluffy characteristic of regular potato gnocci and seemed more like a doughy pasta. The cinnamon and the maple syrup in the butter sauce was just too sweet and pretty much ruined the dish for me. Having said that, some of my guests really liked it. I think a regular browned butter sauce with just the sage would be much nicer. I'm not going to give up on the dish and will try it again. This time I may substitute a bit of regular potato in place of the sweet and add an egg yolk to help bind the dough better."