Sweet Potato Gnocchi with Fried Sage

This delicious take on a comfort food is reminiscent of the fall, and is easily made gluten-free by substituting buckwheat flour.  Enjoy as an appetizer (serves 8) or a protein-filled vegetarian main (serves 6).  Enjoy!

INGREDIENTS

• 1 ¼ pounds russet potatoes
• 1 (3/4 pound) sweet potato
• 1 large organic egg
• ½ teaspoon grated nutmeg
• 1/3 cup grated Parmigiano-Reggiano plus more for serving
• 1 ¼ cups all-purpose flour (substitute buckwheat flour for gluten-free) plus more for dusting
• 1/3 cup extra-virgin olive oil (EVOO)
•  1 cup sage leaves
•  1/3 cup bottled roasted chestnuts, thinly sliced
• 2 tablespoons butter
•  kosher salt and fresh ground pepper
• Equipment:  potato ricer or food mill fitted with fine disk

PREPARATION

1. Place a rack in the middle of oven and preheat to 450°.
2. Pierce potatoes (russet & sweet) in several places with fork, then bake in sheet pan until tender, 45 minutes to 1 hour.
3. Cool Potatoes slightly, then peel and force through ricer onto sheet pan, spreading in an even layer.  Cool potatoes completely.
4. Lightly flour a clean working surface or 2-3 parchment lined sheet pans.
5. Beat together egg, nutmeg, 1 teaspoon salt, and ½ teaspoon pepper in small bowl.
6. Gather potatoes into a mound, using a pastry scraper if you have one, and form a well in the center.
7. Pour egg mixture into well, then knead into potatoes.
8. Add cheese and 1 ¼ cup flour, then continue to knead, adding more flour as necessary, until mixture forms a smooth but slightly sticky dough.
9. Dust top lightly with additional four.
10. Cut dough into 6 pieces.
11. Form 1 piece of dough into a ½ inch thick rope on a lightly floured surface.
12. Cut rope into ½ inch pieces.
13. Gently roll each piece into a ball and lightly dust with flour.
14. Repeat with remaining 5 pieces of dough.
15. Turn a fork over and hold at a 45-degree angle, with the tips of the tines touching work surface.
16. Working with 1 at a time, roll gnocchi down fork tines, pressing with your thumb, to make ridges on one side.  Transfer completed gnocchi to baking sheet and set aside.
17. Heat oil in a 12-inch heavy skillet over medium heat until it shimmers. 
18. 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.
19. Transfer to paper towels to drain. Season lightly with salt while warm.
20. Fry chestnuts in 3 batches, stirring until golden and crisp, about 30 seconds per batch.
21. Transfer to paper towels to drain.  Season lightly with salt.  Reserve oil in skillet.
22. Add butter to oil in skillet with ½ teaspoon salt and coop until golden-brown, 1-2 minutes.
23. Remove from heat.
24. Add half of prepared gnocchi to a past pot of well-salted boiling water and stir gently.
25. Cook until they float to surface, about 3 minutes.
26. Transfer with slotted spoon or spider to skillet with butter sauce.
27. Continue to cook gnocchi in same manner, transferring to skillet as cooked.
28. When complete, heat gnocchi in skillet over medium heat, stirring to coat.
29. Serve sprinkled with fried sage, chestnuts and grated Parmigiano-Reggiano.