Sweet Potato Gnocchi With Fried Sage And Shaved Chestnuts
Serves: 4
Mckayla Mann
1 January 1970
Based on User reviews:
51
Spice
52
Sweetness
55
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
570 g
Baking Potatoes (russet)1 large
Egg1 tsp
Nutmeg (grated)1 cup
Extra-Virgin Olive Oil2 tbsps
Unsalted ButterDirections:
1
Make gnocchi: Preheat oven to 450°F with rack in middle
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
3
Cool potatoes slightly, then peel and force through ricer into sheet pan, spreading in an even layer
4
Cool potatoes completely
5
Lightly flour 2 or 3 large baking sheets or line with parchment paper
6
Beat together egg, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl
7
Gather potatoes into a mound in sheet pan, using a pastry scraper if you have one, and form a well in center
8
Pour egg mixture into well, then knead into potatoes
9
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
10
Dust top lightly with some of flour
11
Cut dough into 6 pieces
12
Form 1 piece of dough into a 1/2-inch-thick rope on a lightly floured surface
13
Cut rope into 1/2-inch pieces
14
Gently roll each piece into a ball and lightly dust with flour
15
Repeat with remaining 5 pieces of dough
16
Turn a fork over and hold at a 45-degree angle, with tips of tines touching work surface
17
Working with 1 at a time, roll gnocchi down fork tines, pressing with your thumb, to make ridges on 1 side
18
Transfer gnocchi as formed to baking sheets
19
Preheat oven to 450°F with rack in middle
20
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
21
Cool potatoes slightly, then peel and force through ricer into sheet pan, spreading in an even layer
22
Cool potatoes completely
23
Lightly flour 2 or 3 large baking sheets or line with parchment paper
24
Beat together egg, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl
25
Gather potatoes into a mound in sheet pan, using a pastry scraper if you have one, and form a well in center
26
Pour egg mixture into well, then knead into potatoes
27
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
28
Dust top lightly with some of flour
29
Cut dough into 6 pieces
30
Form 1 piece of dough into a 1/2-inch-thick rope on a lightly floured surface
31
Cut rope into 1/2-inch pieces
32
Gently roll each piece into a ball and lightly dust with flour
33
Repeat with remaining 5 pieces of dough
34
Turn a fork over and hold at a 45-degree angle, with tips of tines touching work surface
35
Working with 1 at a time, roll gnocchi down fork tines, pressing with your thumb, to make ridges on 1 side
36
Transfer gnocchi as formed to baking sheets
37
Fry sage leaves and chestnuts: Heat oil in a 12-inch heavy skillet over medium heat until it shimmers
38
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
39
Transfer to paper towels to drain
40
Season lightly with salt
41
Fry chestnuts in 3 batches, stirring, until golden and crisp, about 30 seconds per batch
42
Transfer to paper towels to drain
43
Season lightly with salt
44
Reserve oil in skillet
45
Heat oil in a 12-inch heavy skillet over medium heat until it shimmers
46
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
47
Transfer to paper towels to drain
48
Season lightly with salt
49
Fry chestnuts in 3 batches, stirring, until golden and crisp, about 30 seconds per batch
50
Transfer to paper towels to drain
51
Season lightly with salt
52
Reserve oil in skillet
53
Make sauce: Add butter to oil in skillet with 1/2 teaspoon salt and cook until golden-brown, 1 to 2 minutes
54
Remove from heat
55
Add butter to oil in skillet with 1/2 teaspoon salt and cook until golden-brown, 1 to 2 minutes
56
Remove from heat
57
Cook gnocchi: Add half of gnocchi to a pasta pot of well-salted boiling water and stir
58
Cook until they float to surface, about 3 minutes
59
Transfer with a slotted spoon to skillet with butter sauce
60
Cook remaining gnocchi in same manner, transferring to skillet as cooked
61
Heat gnocchi in skillet over medium heat, stirring to coat
62
Serve sprinkled with fried sage and chestnuts and grated cheese
63
Add half of gnocchi to a pasta pot of well-salted boiling water and stir
64
Cook until they float to surface, about 3 minutes
65
Transfer with a slotted spoon to skillet with butter sauce
66
Cook remaining gnocchi in same manner, transferring to skillet as cooked
67
Heat gnocchi in skillet over medium heat, stirring to coat
68
Serve sprinkled with fried sage and chestnuts and grated cheese