Sweet Potato Gnocchi with Sage and Chestnut Shavings
⏳ Time
2 hours 15 minutes
🥕 Ingredients
12
🍽️ Servings
8
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.
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