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Active Time
1 1/4 hr
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Total Time
2 1/4 hr
Frying sage leaves is easy and provides a real wow factor. The sage and chestnuts make an ideal foil for these pillowy gnocchi.
Ingredients
Makes 6 (main course) or 8 (first course) servings
Make gnocchi:
Step 1
Preheat oven to 450°F with rack in middle.
Step 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.
Step 3
Cool potatoes slightly, then peel and force through ricer into sheet pan, spreading in an even layer. Cool potatoes completely.
Step 4
Lightly flour 2 or 3 large baking sheets or line with parchment paper.
Step 5
Beat together egg, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl.
Step 6
Gather potatoes into a mound in sheet pan, using a pastry scraper if you have one, and form a well in center.
Step 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.
Step 8
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.
Step 9
Repeat with remaining 5 pieces of dough.
Step 10
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:
Step 11
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.
Step 12
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:
Step 13
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:
Step 14
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.
Step 15
Heat gnocchi in skillet over medium heat, stirring to coat.
Step 16
Serve sprinkled with fried sage and chestnuts and grated cheese.
•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.
How would you rate Sweet Potato Gnocchi With Fried Sage and Shaved Chestnuts?
Leave a Review
Reviews (22)
Back to TopThe presentation of this was very pretty with the orange gnocchi and the sage. We liked the sauce, but found the ghocchi to be be bland.
ljsmom91
Boston, MA
8/21/2016
Epic failure. I used 3 smaller sweet potatoes (not the usual super large ones) and 3 good sized heavy baking potatoes. I don't think I added enough flour.....still sticky after additional 3/4 cup, but I was worried it was sticky because the cheese was starting to make everything gooey since I kept working with it trying to gradually add more flour. Due to the stickiness, I wasn't able to get that nice dumpling shape and was running out of time so did my best. Come out with dumpling like things that were far from light. The sautéing in butter didn't help matters, just gave me an even messier kitchen when the wet dumplings hit the hot butter. I toasted some hazelnuts instead-couldn't find chestnuts. I could imagine that the flavor would have been-nice if you're looking for a fall/sweet potato dish, but the favors didn't blow me away. Everybody ate it, but it was less than impressive. I'll stick to making my ricotta gnocci. Good luck friends.
IandLmom
9/29/2014
My first attempt at Gnocchi and I am underwhelmed. I thought I was following the recipe pretty closely (minus the chestnuts because I could not find them) and what I ended up with was pretty bland and greasy. The gnocchi themselves were ok--tender and fluffy but not a lot of sweet potato flavor or any flavor. Given the raves of the other reviewers I'll have to guess it was me and not the recipe.
KenInSF
San Francisco
10/26/2013
Just finished making the gnocchi and will be for dinner tonight. It's pretty easy and I can't believe people who complain about it being time consuming. It's homemade gnocchi, what do you expect. Really only too me less 45 min to assemble it and its my first time making gnocchi. I will be sharing half w my mother-in-law who is from Italy. Fingers crossed.
AudaciousChick
4/11/2013
Due to the fact that this recipe yielded sweet potato gnocchi that were just as delicious as those from other recipes, but not more delicious, I didn't feel it rated an "exceptional" 4 forks rating. However, that does not diminish the deliciousness of these sweeties. They are a little time consuming, as are all gnocchi, but they're very easy to make.
Respilosa
Philadelphia, PA
4/7/2013
It was easy to make. (I am always nervous about making gnocchi.) Make sure to use the right potatoes. I loved the crispy sage. I didn't cook all of the gnocchi so it went on a flat pan in the freezer until frozen then into a baggie for later.
Skeefo
1/27/2013
I was nervous making gnocchi for the first time, convinced that they would be hard little lumps. This recipe was time consuming, but not difficult and the end product was worth every minute. They are light and airy, melt in your mouth delicious. My family of 5 cleaned their plates. Will be making these again & again...
homesick4philly
Richmond, VA
1/3/2013
This turned out very well for our stay-in NYE dinner. I used more like two and a half cups of flour and couldn't find chestnuts so roasted pine nuts instead. The gnocchi were a great texture and flavor while the sage complemented the sweet potato heartiness very well. Next time I'd like a creamier sauce so may try pureeing the roasted nuts and reducing with a white wine. Overall, delicious and definitely making again.
sogiony
Boston, MA
1/1/2012
This was spectacular. We made it as a fist course but wished I had made more. It was great left over as well
1596_catherine
12/27/2011
Wow, what an amazing recipe. This was my first time making gnocchi, and I would rate it as easy. The fried sage leaves were perfect. I omitted the chestnuts and it still worked nicely. Add more butter for the sauce. I used this as a side dish for red wine braised short ribs. It was perfect.
BCcook
British Columbia, Canada
5/1/2011
My past with gnocchi is not a pretty one but this! Perfect little pillows of nyum. I didn't quite use all of the flour....I added by 1/2 cups till the dough was just barely sticky. I will def make these again. YUMMMM!
annalisota
Marseille, France
3/21/2011
My boyfriend made this for me and it was amazing, though lots of work. We didn't have a potato ricer, so he just mashed the potatoes, and it was still perfect. I've had gnocchi in a butter sauce like this at restaurants before, and it's always far too heavy to have more than a couple bites, but this was the perfect amount of richness. Indulgent, but doable as a main course with some healthier side veggies.
Anonymous
Los Angeles, CA
1/16/2011
Amazing. Used walnuts instead of chestnuts, and the flavors were amazing. The dough was a little difficult to work with, and had a gluey texture, but it was fine once cooked.
Anonymous
Superior, CO
1/10/2011
Definitely a bit of work to make, but DEFINITELY worthwhile!!! We made this exactly as written, and found it to be a fantastic variation on traditional gnocchi. Fresh sage leaves from the garden really made this one top-notch.
Anonymous
Port Townsend
6/25/2010
Sorry, forgot the forks.
Anonymous
Orchard Park
12/11/2009
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