Pumpkin Gnocchi with Brown Butter Sage Sauce and Shaved Chestnuts

Serves 6
INGREDIENTS
Gnocchi:
2 cups pumpkin, cut in quarters, seeded and roasted
2¾ cups all purpose flour
1 egg
Salt
White pepper
1 teaspoon nutmeg, freshly grated
Sauce:
½ cup butter
1 tablespoon pumpkin oil
1 cup fresh sage leaves, stems removed
1½ cup chestnuts, pre-roasted, shelled and sliced thin
PREPARATION
In large pot, bring 6 cups salted water to a boil.
While still warm, puree pumpkin through a ricer [...]

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Sweet Potato Gnocchi with Sage Brown Butter Sauce and Shaved Chestnuts

Serves 8
Ingredients
3 (1¼ lbs) Yukon gold potatoes
1 (¾ lb) sweet potato
1½ to 2 cups all-purpose flour plus more for dusting
1 large egg
½ teaspoon nutmeg, freshly grated
Salt
Freshly ground pepper
1⁄3 cup grated Parmigiano-Reggiano plus more for serving
½ stick unsalted butter
1 cup sage leaves (from 1 bunch)
Roasted chestnuts, shaved
Directions
Preheat oven to 450°F. Pierce russet and sweet potatoes in [...]

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Velvety Chesnut Soup with Grape Honey

Serves 8
INGREDIENTS
For the soup
1 cup whole chestnuts, roasted and peeled
2 tablespoons butter
1 tablespoon pumpkin oil
1 small shallot, chopped fine
½ of a sweet yellow onion, chopped fine
¼ cup celery, chopped fine
1 medium parsnip, peeled and chopped fine
Salt
1 bouquet garni of fresh herbs in a cheesecloth sack: parsley, thyme, rosemary (a few springs of each)
2 fresh bay [...]

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