Sweet Potato Gnocchi with Fried Sage and Shaved Chestnuts

Sweet Potato Gnocchi with Fried Sage and Shaved Chestnuts
Sweet Potato Gnocchi with Fried Sage and Shaved Chestnuts might be just the side dish you are searching for. This recipe serves 6. One portion of this dish contains approximately 10g of protein, 19g of fat, and a total of 442 calories. From preparation to the plate, this recipe takes roughly 25 hours. A mixture of nutmeg, parmigiano-reggiano, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe is typical of Mediterranean cuisine.

Instructions

1
Preheat oven to 450°F with rack in middle.
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OvenOven
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.
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Sweet PotatoSweet Potato
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OvenOven
Frying PanFrying Pan
3
Cool potatoes slightly, then peel and force through ricer into sheet pan, spreading in an even layer. Cool potatoes completely.
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PotatoPotato
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Potato RicerPotato Ricer
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4
Lightly flour 2 or 3 large baking sheets or line with parchment paper.
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All Purpose FlourAll Purpose Flour
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Baking SheetBaking Sheet
5
Beat together egg, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl.
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NutmegNutmeg
PepperPepper
SaltSalt
EggEgg
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6
Gather potatoes into a mound in sheet pan, using a pastry scraper if you have one, and form a well in center.
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7
Pour egg mixture into well, then knead into potatoes. 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. Dust top lightly with some of flour.
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PotatoPotato
CheeseCheese
DoughDough
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EggEgg
8
Cut dough into 6 pieces. Form 1 piece of dough into a 1/2-inch-thick rope on a lightly floured surface.
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DoughDough
9
Cut rope into 1/2-inch pieces. Gently roll each piece into a ball and lightly dust with flour.
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RollRoll
10
Repeat with remaining 5 pieces of dough.
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DoughDough
11
Turn a fork over and hold at a 45-degree angle, with tips of tines touching work surface. Working with 1 at a time, roll gnocchi down fork tines, pressing with your thumb, to make ridges on 1 side.
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GnocchiGnocchi
RollRoll
12
Transfer gnocchi as formed to baking sheets.
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GnocchiGnocchi
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1
Heat oil in a 12-inch heavy skillet over medium heat until it shimmers. 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.
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SageSage
Cooking OilCooking Oil
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2
Transfer to paper towels to drain. Season lightly with salt.
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SaltSalt
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3
Fry chestnuts in 3 batches, stirring, until golden and crisp, about 30 seconds per batch.
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ChestnutsChestnuts
4
Transfer to paper towels to drain. Season lightly with salt. Reserve oil in skillet.
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1
Add butter to oil in skillet with 1/2 teaspoon salt and cook until golden-brown, 1 to 2 minutes.
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2
Remove from heat.
1
Add half of gnocchi to a pasta pot of well-salted boiling water and stir. Cook until they float to surface, about 3 minutes.
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WaterWater
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2
Transfer with a slotted spoon to skillet with butter sauce. Cook remaining gnocchi in same manner, transferring to skillet as cooked.
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GnocchiGnocchi
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3
Heat gnocchi in skillet over medium heat, stirring to coat.
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GnocchiGnocchi
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4
Serve sprinkled with fried sage and chestnuts and grated cheese.
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ChestnutsChestnuts
CheeseCheese
SageSage
1
•Uncooked gnocchi can be frozen (first in 1 layer on a baking sheet, then transferred to a sealable bag) up to 1 month. Do not thaw before cooking. •Chestnuts can be sliced 1 day ahead and kept in an airtight container at cool room temperature.•Sauce and topping can be halved; make full recipe of gnocchi and freeze half of it.
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ChestnutsChestnuts
GnocchiGnocchi
SauceSauce
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Baking SheetBaking Sheet
DifficultyExpert
Ready In25 hrs
Servings6
Health Score21
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