Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter

I had to get to this last Thanksgiving side dish today- Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter.
I never watch tv, especially during the day. For some odd reason, one day my kids wanted to watch something and I flipped by the Food Network. I saw that Giada was making some side dishes for Thanksgiving and we decided to watch for a little bit.
I saw her whip up this gnocchi and I was astonished because it really seemed like it took her a few minutes to get it ready. I realize that since it was tv, they edited out some of the steps, but it really didn't take long.
My kids told me they wanted me to make this gnocchi.

I had some sweet potato puree left from when I roasted sweet potatoes awhile ago and I had recently defrosted it for the Candied Sweet Potato Cupcakes. I didn't use all of the sweet potato puree for the cupcakes and I thought this would be a great way to use up the sweet potato puree I had left.
It really wasn't too difficult to mix the gnocchi together. You just add whole milk ricotta, cinnamon, salt and pepper to the sweet potato puree. Then you add flour, a little bit at a time, until you get the right consistency. That was the hardest part for me, is knowing when the gnocchi dough was the ready. I didn't want to add too much flour, but also didn't want to add too little. I am sure this is something you learn the more you make gnocchi.
The next step is dividing the dough and rolling it out into a long, snake-like rope. When I saw Giada do this, I couldn't help but think about play-doh. Then you have to shape the gnocchi.
My first batch were too big and wide, they tasted good, but looked horrible.
The second batch were the right size, but I cooked them too long, so they were mushy.
Finally, on the third batch I got it right. The shape was ok- not too big and not too small, and I cooked them just the right amount of time.
So, my analysis is, that they more you make gnocchi, the easier it becomes.

The sauce, is butter, which you brown and then you add whole sage leaves, cinnamon and pure maple syrup.

I wasn't really expecting my kids to like this dish. I made it purely out of curiousity for myself, well, and partly because my kids said they wanted me to make it, but they say that about almost everything.
I guess since my kids saw the tv episode where Giada made this, they were very interested in trying it.
They all loved it. I barely even got to have any, because they were scarfing it down.
I think this would be a really good way to serve sweet potatoes for Thanksgiving, with a twist.
Fairly quick and delicious.

Recipe for Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter

Gnocchi with Asparagus, Prosciutto, and Mushrooms

This was a quick, delicious meal. I love asparagus. Not so much when I was younger, but now I think it is really great and beautiful. It adds such lovely color to any dish. I adapted this a little bit from Cooking Light, first, because there isn't a store here that has pancetta, so I used prosciutto. Also I added the mushrooms because you can never have too many vegetables. We had salad on the side and everyone was satisfied!

Gnocchi with Asparagus, Prosciutto and Mushrooms
1 (16-ounce) package vacuum-packed gnocchi (such as Vigo)

2 ounces prosciutto, cut into thin strips (about 1/2 cup)

1/4 cup thinly sliced shallots

1 pound asparagus, trimmed and cut into 1 1/2-inch pieces

4 oz. sliced mushrooms

2 garlic cloves, minced

1 tablespoon fresh lemon juice

1/8 teaspoon salt

1/8 teaspoon black pepper

1/4 cup (1 ounce) shaved Parmesan cheese

1. Cook gnocchi according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid. Keep warm.
2. Heat a large nonstick skillet over medium-high heat. Add prosciutto; sauté 3 minutes or until lightly browned. Transfer to a paper towel–lined plate.
3. Add shallots, asparagus, and mushrooms to pan; sauté 5 minutes or until tender. Stir in garlic; sauté 1 minute. Add gnocchi, pancetta, reserved cooking liquid, juice, salt, and pepper to pan; cook 1 minute. Serve with cheese.