Sweet Potato Gnocchi with Fried Sage and Shaved Chestnuts

Sweet Potato Gnocchi with Fried Sage and Shaved Chestnuts
Photo by Romulo Yanes

Ingredients

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

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

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