It's not too difficult, you just need a workspace where you can knead the dough and roll it out. The only trick is deciding when it's done. You want to work it just long enough to incorporate enough flour so it's not too sticky. I've made it with sweet potatoes once when we were having non-traditional Thanksgiving dinner. The key to both the beet and yam gnocchi is to be sure to cook the sage all the way. Raw sage is not good eats!We love gnocchi, but I've never made it. I might have to try. That looks delicious.