Sweet Potato Gnocchi with Fried Sage and Shaved Chestnuts

Ingredients

• ¹/₃ cup grated Parmigiano-Reggiano
• a potato ricer or a food mill fitted with fine disk
• ¹/₃ cup extra-virgin olive oil
• 1 ¼ pounds russet (baking potatoes)
• 1 sweet potato
• 2 tablespoons unsalted butter
• ¹/₃ cup bottled roasted chestnuts
• + 4 more ingredients
• • 1 cup sage leaves
  • 2 cups all-purpose flour
  • ½ teaspoon grated nutmeg
  • 1 large egg

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 potato...

View full recipe at Epicurious