Sweet Potato Gnocchi with Sage and Chestnut Shavings

Main Dishes | Italian cuisine

⏳ Time

2 hours 15 minutes

🥕 Ingredients

🍽️ Servings

Description

Sweet Potato Gnocchi with Sage and Chestnut Shavings

Ingredients

Sweet Potato - 28.2 oz
Potato - 21.2 oz
Wheat Flour - 2 glasses
Chicken Egg - 1 piece
Peeled chestnuts - 2.5 oz
Parmesan Cheese - 0.2 oz
Chopped Sage Leaves - 1 glass
Butter - 2 spoons
Olive Oil - 2 fl oz
Ground Nutmeg - ½ spoons
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Pierce the skin of the potatoes and sweet potatoes all over with a fork. Place the tubers on a rack set in the middle of the oven and bake at 446°F (450 degrees Fahrenheit) for one hour — the tubers should become soft. Allow to cool, peel off the skin, pass through a potato ricer, and spread onto a baking sheet to cool evenly.

Step 2

Line two or three baking sheets with parchment paper. Beat the egg with nutmeg, a teaspoon of salt, and half a teaspoon of black pepper. Form a mound of the puree, make a well in the center, and pour in the egg mixture. Add grated Parmesan cheese and one and a half cups of flour, and knead the dough, adding more flour if necessary. The dough should be elastic and slightly sticky.

Step 3

Dust the dough with flour and divide it into six pieces. Roll each piece into a sausage shape with a diameter of 1.5 cm, then cut it into slices of 1.5 cm and roll them into small balls. Position a fork at a 45-degree angle against a cutting board, and pass the dough through the tines to create thin gnocchi. Transfer them to prepared baking sheets.

Step 4

In a large skillet, heat olive oil and sauté the sage leaves for half a minute, stirring. Transfer them to paper towels and sprinkle with salt.

Step 5

Thinly slice the chestnuts with a sharp knife and sauté them in the same skillet for about half a minute, then transfer them to paper towels and season with salt. Add butter and half a teaspoon of salt to the skillet and cook the sauce over medium heat, stirring, for one to two minutes.

Step 6

Cook the gnocchi in boiling salted water in two batches, three minutes per portion, to prevent them from sticking together. Transfer the cooked gnocchi to a pan with sauce, warm gently over low heat, toss to combine, and finally sprinkle with sage and chestnut shavings.