Sweet Potato Gnocchi

"A suggestion for those cooks having trouble rolling and cutting the dough: Try putting the dough in a floured pastery bag (or a Ziplock with a corner cut out will do) and squeezing it out like toothpa..." See moreste. Then slice off bits with a sharp knife to make appropriate-sized dumplings. You can squeeze them right into the pot of boiling water!"

"I gave this recipe 3-stars before, because my attempt came out very soggy and not very appetising. However, I have since played with the recipe a bit, getting a better idea of "soft dough" (it shoul..." See mored stick to your hands, but stick to itself more...if that makes sense) and now I LOVE this recipe. Worth the effort - filling, tasty, and great with blue cheese or alfredo sauce."

"IMPORTANT TIP: baking the potatoes took about 50 minutes - not 30. Also, it took forever to cut up the pasta (probably because I didn't do big dough balls). I would plan about 2-3 hours for this rec..." See moreipe. PREP TIPS: I added brown sugar and cinnamon to enhance the flavor of the sweet potatoes. Also, regarding the flour thing, I think the key is to follow the recipe when adding flour to the dough. Then, when you are actually rolling out the pasta, make sure the surface on which you are working and your hands are well floured. This will keep it from being too sticky and ending up looking like dumplings. Also, the person who said the smaller the better was VERY right. If you make the pieces of pasta large, you will end up with extremely filling dough balls. If you want it to be like pasta, and not dumplings, you need to keep it small. I went with flat, squares & rectangles about 1" x 1" to 1" x 2" (still very filling). Also, I used the tofu cream sauce recipe on this site, using vanilla soy milk instead of plain (to add sweetness and match the pasta) and it was awesome!! Even my husband, who is not a vegetarian, loved it. :)"