Ingredients

1 1/4 pounds russet (baking potatoes)

1 (3/4-pound) sweet potato

1 large egg

1/2 teaspoon grated nutmeg

1/3 cup grated Parmigiano-Reggiano plus more for serving

1 1/2 to 2 cups all-purpose flour plus more for dusting

1/3 cup extra-virgin olive oil

1 cup sage leaves (from 1 bunch)

1/3 cup bottled roasted chestnuts, very thinly sliced with an adjustable-blade slicer or a sharp vegetable peeler

2 tablespoons unsalted butter

• Equipment: a potato ricer or a food mill fitted with fine disk

Description

Frying Sage Leaves Is Easy And Provides A Real Wow Factor. The Sage And Chestnuts Make An Ideal Foil For These Pillowy Gnocchi.

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