Sweet Potato Gnocchi with Fried Sage and Shaved Chestnuts
A delightful homemade gnocchi combining russet and sweet potatoes, served with crispy fried sage leaves and shaved chestnuts in a brown butter sauce. This elegant dish features the perfect balance of sweet and savory flavors, topped with Parmigiano-Reggiano.
Ingredients
- •1¼ pounds russet potatoes
- •¾ pound sweet potato
- •1 large egg
- •½ teaspoon grated nutmeg
- •⅓ cup grated Parmigiano-Reggiano
- •1¾ cups all-purpose flour
- •⅓ cup extra-virgin olive oil
- •1 cup sage leaves
- •⅓ cup bottled roasted chestnuts
- •2 tablespoons unsalted butter
- •1 piece potato ricer or food mill
Cooking Instructions
- 1.
Preheat oven to 450°F with rack in middle.
5 min
- 2.
Pierce russet and sweet potatoes in several places with a fork, then bake in a 4-sided sheet pan until just tender, 45 minutes to 1 hour.
60 min
- 3.
Cool potatoes slightly, then peel and force through ricer into sheet pan, spreading in an even layer. Cool potatoes completely.
30 min
- 4.
Lightly flour 2 or 3 large baking sheets or line with parchment paper.
5 min
- 5.
Beat together egg, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl.
5 min
- 6.
Gather potatoes into a mound in sheet pan, using a pastry scraper if you have one, and form a well in center.
5 min
- 7.
Pour egg mixture into well, then knead into potatoes. Knead in cheese and 1 1/2 cups flour, then knead, adding more flour as necessary, until mixture forms a smooth but slightly sticky dough. Dust top lightly with some of flour.
15 min
- 8.
Cut dough into 6 pieces. Form 1 piece of dough into a 1/2-inch-thick rope on a lightly floured surface. Cut rope into 1/2-inch pieces. Gently roll each piece into a ball and lightly dust with flour.
20 min
- 9.
Repeat with remaining 5 pieces of dough.
25 min
- 10.
Turn a fork over and hold at a 45-degree angle, with tips of tines touching work surface. Working with 1 at a time, roll gnocchi down fork tines, pressing with your thumb, to make ridges on 1 side. Transfer gnocchi as formed to baking sheets.
30 min
- 11.
Heat oil in a 12-inch heavy skillet over medium heat until it shimmers. Fry sage leaves in 3 batches, stirring, until they turn just a shade lighter and crisp (they will continue to crisp as they cool), about 30 seconds per batch. Transfer to paper towels to drain. Season lightly with salt.
5 min
- 12.
Fry chestnuts in 3 batches, stirring, until golden and crisp, about 30 seconds per batch. Transfer to paper towels to drain. Season lightly with salt. Reserve oil in skillet.
5 min
- 13.
Add butter to oil in skillet with 1/2 teaspoon salt and cook until golden-brown, 1 to 2 minutes. Remove from heat.
2 min
- 14.
Add half of gnocchi to a pasta pot of well-salted boiling water and stir. Cook until they float to surface, about 3 minutes. Transfer with a slotted spoon to skillet with butter sauce. Cook remaining gnocchi in same manner, transferring to skillet as cooked.
10 min
- 15.
Heat gnocchi in skillet over medium heat, stirring to coat.
3 min
- 16.
Serve sprinkled with fried sage and chestnuts and grated cheese.
2 min
