SWEET POTATO GNOCCHI WITH FRIED SAGE AND SHAVED CHESTNUTS

facebook share image   twitter share image   pinterest share image   E-Mail share image



Sweet Potato Gnocchi with Fried Sage and Shaved Chestnuts image

Provided by Melissa Roberts

Categories     Egg     Potato     Appetizer     Dinner     Parmesan     Sweet Potato/Yam     Fall     Sage     Chestnut     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 (main course) or 8 (first course) servings

Number Of Ingredients 11

1 1/4 pounds russet (baking potatoes)
1 (3/4-pound) sweet potato
1 large egg
1/2 teaspoon grated nutmeg
1/3 cup grated Parmigiano-Reggiano plus more for serving
1 1/2 to 2 cups all-purpose flour plus more for dusting
1/3 cup extra-virgin olive oil
1 cup sage leaves (from 1 bunch)
1/3 cup bottled roasted chestnuts, very thinly sliced with an adjustable-blade slicer or a sharp vegetable peeler
2 tablespoons unsalted butter
Equipment: a potato ricer or a food mill fitted with fine disk

Steps:

  • Make gnocchi:
  • Preheat oven to 450°F with rack in middle.
  • 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.
  • Cool potatoes slightly, then peel and force through ricer into sheet pan, spreading in an even layer. Cool potatoes completely.
  • Lightly flour 2 or 3 large baking sheets or line with parchment paper.
  • Beat together egg, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl.
  • Gather potatoes into a mound in sheet pan, using a pastry scraper if you have one, and form a well in center.
  • 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.
  • 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.
  • Repeat with remaining 5 pieces of dough.
  • 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.
  • Fry sage leaves and chestnuts:
  • 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.
  • 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.
  • Make sauce:
  • Add butter to oil in skillet with 1/2 teaspoon salt and cook until golden-brown, 1 to 2 minutes. Remove from heat.
  • Cook gnocchi:
  • 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.
  • Heat gnocchi in skillet over medium heat, stirring to coat.
  • Serve sprinkled with fried sage and chestnuts and grated cheese.

Linds Rob
[email protected]

Overall, I thought this recipe was a success. The gnocchi were delicious and the sauce was flavorful. I would definitely recommend it to others.


habdel ghanir
[email protected]

I'm not sure what I did wrong, but my gnocchi turned out really gummy.


Omonuche Friday
[email protected]

These gnocchi were a nice change from the usual pasta dishes.


stupid man
[email protected]

I'm definitely going to be making these gnocchi again. They're so easy to make and they're always a crowd-pleaser.


Catchiest Shark
[email protected]

The gnocchi were a bit too soft for my liking, but the flavor was still good.


Hashini Silva
[email protected]

I made these gnocchi for a dinner party and they were a huge hit! Everyone loved them.


Angel Olmos
[email protected]

I added some extra garlic and chili flakes to the sauce for a little extra kick.


Chhoto Director
[email protected]

These gnocchi were the perfect comfort food on a cold winter night.


Abdul Mohiz
[email protected]

I'm not a huge fan of sweet potatoes, but these gnocchi were surprisingly good.


Ayinke Gold
[email protected]

This recipe was a little time-consuming, but it was worth it. The gnocchi were delicious and the sauce was to die for.


Alai Meay
[email protected]

I substituted almond flour for the all-purpose flour and they still turned out great!


Joanna konstantinou
[email protected]

I followed the recipe exactly and the gnocchi turned out perfectly. They were light and fluffy, and the sauce was creamy and flavorful.


Destiny Lynn
[email protected]

The gnocchi were a bit too dense for my taste, but the sauce was amazing!


Saeed Chishti
[email protected]

These sweet potato gnocchi were a hit! The combination of sweet potatoes, fried sage, and shaved chestnuts was delicious and unique. I would definitely make this dish again.