Posted by: Jonjon | December 19, 2009

Dough – Pasta – Gnocchi – Sweet Potato Gnocchi With Chestnuts And Sage 9/10 December 20 2009

242% potatoes, 181% sweet potato, 26% eggs, parmasen cheese, nutmeg, salt to AP flour

Sweet Potato Gnocchi With Chestnuts And Sage

recipe adapted from Gourmet magazine

1 pound yukon gold or white potato                 453g

¾ pound sweet potato                              340g

1 large egg                                        50g

½ teaspoon grated nutmeg

1 teaspoon salt

¼ cup grated Parmesan cheese plus more for serving

1½ cups all-purpose flour plus more for dusting         187g

4 tablespoons extra-virgin olive oil

1 cup sage leaves

1/3 cup roasted chestnuts, crumbled

2 tablespoons salted butter                                30g

Scrub both potatoes, place in a large pan, cover with water, and boil until soft (or bake them, if preferred). Cool potatoes slightly, then peel and force through ricer into a 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, and salt in a small bowl.

Gather potatoes into a mound in sheet pan and form a well in center.

Pour egg mixture into well, then knead into potatoes. Knead in cheese and 1 and ¼ cups flour, then knead, adding more flour as necessary, until mixture forms a smooth but slightly sticky dough. Dust top lightly with some of the flour.

Cut dough into 6 pieces. Form 1 piece of dough into a half-inch-thick rope on a lightly floured surface. Cut rope into ½-inch pieces and lightly dust with flour. Repeat with remaining pieces of dough.

Turn a fork over and hold at a 45-degree angle, with tips of tines touching work surface. Working with one at a time, roll gnocchi down fork tines, pressing with your thumb, to make ridges on one side. Transfer gnocchi as formed to baking sheets. Occasionally rub clean and flour the tines as it gets sticky.


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 the chestnuts briefly and transfer into a plate.

Add butter to oil in skillet and cook until golden brown, 1 to 2 minutes. Turn off heat.

In a large pot, bring well salted water into a boil, add half the gnocchi and stir. Cook until they float to the surface, about 2 to 3 minutes. Transfer with a slotted spoon to the skillet with butter sauce. Cook remaining gnocchi in same manner, transferring to skillet when cooked.

Heat gnocchi in skillet over medium heat, add chestnuts, and stir to coat. Transfer into a serving plate. Serve sprinkled with fried sage and grated Parmesan

Gourmet note: Uncooked gnocchi can be frozen up to 1 month. Freeze in one layer on a baking sheet then transfer into resealable freezer bag/s. Do not thaw before cooking.

I buy Chinese roasted chestnuts from the Korean grocery. They are about a dollar for a 3.6-ounce packet, which contains more than enough for this recipe. In my opinion these small chestnuts from China are the best tasting and they are a bit sweeter than other varieties.


This was quite good. I had to add about twice the amount of flour to get it to stick together. Maybe I did not dry the sweet potatoes and the potatoes long enough..not sure. But I did not mash them up properly, leaving chunks of potatoes here and there.

However the gnocchis had flavors themselves. Like slightly salty with a good chew.  I’ve made gnocchis that are really wet before and they weren’t so chewable, so that’s why I added more flour this time to make it into a pliable dough.

I just made the gnocchis. Boiled them for about 4 minutes and they were done. Couldn’t be bothered shaping them pretty.


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