I have had my eye on this recipe here for months! And this afternoon I actually had all ingredients on hand, and the time and motivation to make this. Delicious but very labor intensive! The recipe calls for pre-roasted, bottled chestnuts, but I had fresh. My advice is to use the bottled. I roasted, and peeled the fresh chestnuts, which took a very long time. The skin on the chestnuts is very hard to peel. In the future (and there will be a future because I now have a freezer full of sweet potato gnocchi), I will use pine nuts.
Here’s my adaptation of the recipe:
- 1 sweet potato roasted, mashed
- 1 egg
- 1 tsp nutmeg
- 1/2 tsp pepper
- 1/2 tsp salt
- 1/3 c parmesan cheese grated
- 1 1/2 c flour
Spread mashed sweet potato out on floured surface. Make a well in the center and add egg, nutmeg, salt and pepper. Knead egg and spices into the potato. Knead in parmesan cheese. Add flour little by little and knead until becomes a tacky and smooth dough. (This took me a while, and I ended up with very messy fingers 🙂 ). Separate dough into 4 equal parts. On a lightly floured surface, roll each part into a snake, and cut into 1/2 inch sections. Roll into balls, and press each ball with a fork to get the traditional gnocchi lines. Freeze any unused gnocchi on a baking sheet to use at a later date. Cook the gnocchi in boiling water until it floats. Freeze any unused gnocchi on a baking sheet to use at a later date.
- 2 Tb olive oil
- 1 Tb butter
- 1 bunch sage leaves
- 1/4 c thinly sliced chestnuts (or pine nuts would be wonderful)
Heat olive oil in a medium skillet. When oil is hot, fry sage leaves over medium heat until crispy. Set aside on paper towels. Add slivered chestnuts to oil and fry until crispy. Set aside on paper towels. Add butter to skillet and simmer over low heat until browned. Add in cooked gnocchi, sage leaves, and chestnuts and top with parmesan cheese. Yum! The brown butter, sage, and sweet potato flavors go so nicely together, and I love the contrast of the soft gnocchi and the crispy sage leaves.
If you are so inclined to try roasting your own chestnuts, here are some good instructions. I hope you have better luck with them than I did!