Ingredients:
- 1/3 cup bottled roasted chestnuts, very thinly sliced with an adjustable-blade slicer or a sharp vegetable peeler
Directions:
- Make gnocchi: 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 potatoes completely.
- Lightly flour 2 or 3 large baking sheets or line with parchment paper.
- Beat together egg, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl.
- Gather potatoes into a mound in sheet pan, using a pastry scraper if you have one, and form a well in center.
- 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.
- Cut dough into 6 pieces. Form 1 piece of dough into a 1/2-inch-thick rope on a lightly floured surface. Cut rope into 1/2-inch pieces. Gently roll each piece into a ball and lightly dust with flour.
- Repeat with remaining 5 pieces of dough.
- 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. Transfer gnocchi as formed to baking sheets.
- Fry sage leaves and chestnuts: 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. Transfer to paper towels to drain. Season lightly with salt.
- Fry chestnuts in 3 batches, stirring, until golden and crisp, about 30 seconds per batch. Transfer to paper towels to drain. Season lightly with salt. Reserve oil in skillet.
- Make sauce: Add butter to oil in skillet with 1/2 teaspoon salt and cook until golden-brown, 1 to 2 minutes. Remove from heat.
- Cook gnocchi: Add half of gnocchi to a pasta pot of well-salted boiling water and stir. Cook until they float to surface, about 3 minutes. Transfer with a slotted spoon to skillet with butter sauce. Cook remaining gnocchi in same manner, transferring to skillet as cooked.
- Heat gnocchi in skillet over medium heat, stirring to coat.
- Serve sprinkled with fried sage and chestnuts and grated cheese.
- Cooks' notes: 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 568.41 Kcal (2380 kJ) | ||
| Calories from fat | 202.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.5g | 35% | |
|---|---|---|---|
| Cholesterol | 52.89mg | 18% | |
| Sodium | 147.46mg | 6% | |
| Potassium | 951.43mg | 20% | |
| Total Carbs | 76.81g | 26% | |
| Sugars | 4.13g | 17% | |
| Dietary Fiber | 7.58g | 30% | |
| Protein | 15.06g | 30% | |
| Vitamin C | 15.7mg | 26% | |
| Vitamin A | 0.8mg | 27% | |
| Iron | 4mg | 22% | |
| Calcium | 142.6mg | 14% | |
| Amount Per 100 g | |||
| Calories | 211.03 Kcal (884 kJ) | ||
| Calories from fat | 75.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.35g | 35% | |
|---|---|---|---|
| Cholesterol | 19.64mg | 18% | |
| Sodium | 54.75mg | 6% | |
| Potassium | 353.24mg | 20% | |
| Total Carbs | 28.52g | 26% | |
| Sugars | 1.53g | 17% | |
| Dietary Fiber | 2.81g | 30% | |
| Protein | 5.59g | 30% | |
| Vitamin C | 5.8mg | 26% | |
| Vitamin A | 0.3mg | 27% | |
| Iron | 1.5mg | 22% | |
| Calcium | 52.9mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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