Sweet Potato Gnocchi with Sage Brown Butter Sauce and Shaved Chestnuts

March 11th, 2012 § 0 comments § permalink

Serves 8


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
Freshly ground pepper
13 cup grated Parmigiano-Reggiano plus more for serving
½ stick unsalted butter
1 cup sage leaves (from 1 bunch)
Roasted chestnuts, shaved


Preheat oven to 450°F. Pierce russet and sweet potatoes in several places with a fork, and bake until just tender, 45 minutes to 1 hour. Cool potatoes slightly, then peel and force through ricer onto sheet pan, spreading in an even layer. Cool potatoes completely. Lightly flour 2 large baking sheets or line with parchment paper. Beat together egg, nutmeg, 1 teaspoon salt and pepper in a small bowl.
Gather potatoes into a mound on sheet pan, and form a well in center. Pour egg mixture into well and knead into potatoes. Knead in cheese and 1½ cups flour, adding more flour as necessary, until mixture forms a smooth, but slightly sticky dough. Dust top lightly with flour. Cut dough into 6 pieces. Form 1 piece of dough into a ½-inch-thick rope on a lightly floured surface. Cut rope into ½-inch pieces. Gently roll each piece into a ball and lightly dust with flour. Repeat with remaining 5 pieces of dough. Transfer gnocchi as formed to baking sheets.
Bring large pot of water to boil, add salt and return to a boil. Working in batches, boil gnocchi until tender, 5 to 6 minutes. Transfer gnocchi to clean, rimmed baking sheet.
Melt butter in heavy large saucepan over medium-high heat. Cook until butter is browned and has a toasty aroma, swirling pan occasionally, about 5 minutes. Add sage. Turn off heat and season sage butter generously with salt and pepper. Transfer half of sage butter to large skillet set over medium-high heat. Add half of the gnocchi. Sauté until gnocchi are heated through, about 6 minutes.
Repeat with remaining sage butter and gnocchi. Divide gnocchi and sauce among shallow bowls. Garnish with sage leaves and shaved roasted chestnuts.

Velvety Chesnut Soup with Grape Honey

February 2nd, 2011 § 0 comments § permalink

Serves 8


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
1 bouquet garni of fresh herbs in a cheesecloth sack: parsley, thyme, rosemary (a few springs of each)
2 fresh bay leaves
½ cup sweet Madeira
4 cups of sweet onion broth (see recipe)
½ cup heavy cream
Black pepper

For the grape honey

1 cup frozen concord grapes or fresh black grapes, chopped
¼ cup water
½ cup honey
Pinch of cinnamon
Pinch of fresh nutmeg
1 teaspoon ginger, freshly grated
1 teaspoon cardamom
½ tablespoons black pepper, freshly cracked


For the sweet onion broth

In a large soup pan, add a bunch of red onions skins, shallot skins, carrot pieces, parsnip pieces, and 4½ cups of water. Add 2 tablespoons salt, ½ cup honey, and 1 tablespoon black pepper. Bring to a boil, and simmer for about 20 minutes. Strain, and set aside.

For the soup

In a large heavy bottom soup pan, over medium high heat, add butter and pumpkin oil. Cook shallots and onions, until translucent, about 3-4 minutes. Add the celery and parsnips, and cook for another 3 to 4 minutes. Add bouquet garni, bay leaves, and Madeira. Add the 4 cups of sweet onion broth, and simmer for about 20 minutes. Remove bouquet garni and bay leaves and blend with hand held immersion blender until smooth.

For the grape honey

Place all ingredients in a medium sauce pan, and bring to a boil. Reduce heat, and simmer about 4 to 5 minutes. Take off heat. Cool. Place in blender, and blend until smooth. Strain using a fine mesh strainer.

To serve soup, place in bowl, and swirl in grape honey.

Pumpkin Gnocchi with Brown Butter Sage Sauce and Shaved Chestnuts

December 16th, 2010 § 0 comments § permalink

Serves 6



2 cups pumpkin, cut in quarters, seeded and roasted
2¾ cups all purpose flour
1 egg
White pepper
1 teaspoon nutmeg, freshly grated


½ cup butter
1 tablespoon pumpkin oil
1 cup fresh sage leaves, stems removed
1½ cup chestnuts, pre-roasted, shelled and sliced thin


In large pot, bring 6 cups salted water to a boil.

While still warm, puree pumpkin through a ricer into a large mixing bowl and allow to cool completely before proceeding. Once cooled, add flour, egg, salt, white pepper and nutmeg. Knead into soft dough (if necessary, add more flour 1 tablespoon at a time); divide into 5 sections. On floured surface, roll dough to ½-inch thickness. Cut into 1-inch pieces and set aside on sheet pans lightly dusted with flour until ready to boil.

Cook gnocchi in 2 batches in salted boiling water; dropping into water and cooking 2 minutes or until pieces float. Remove with slotted spoon to warmed bowl.

Meanwhile, in sauté pan, melt butter and then add pumpkin oil over medium heat; add sage leaves and fry until crispy. Remove from pan and place on plate lined with paper towels. Next, add chesnuts, stirring often while butter browns making sure butter does not burn. When chestnuts are slightly brown and tender, remove from heat and return sage leaves to sauce. Gently toss warm gnocchi with sauce and serve immediately.

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