Smith Family Weblog

Bryan shared some very sad news with me this weekend—Gourmet is ending its 70 year print run. I recently fell back in love with this magazine, and I will miss it terribly.

This month’s issue brought many intriguing recipes, including red wine caramel apples, which you will see in this space soon, and the following recipe for Sweet Potato Gnocchi with Fried Sage and Shaved Chestnuts.

Gnocchi with brown butter is the single best use of potatoes I can imagine. After making it myself for the first time, though, I have come to wonder if “gnocchi” is Italian for “ridiculously time consuming.”

I started by roasting and mashing russet and sweet potatoes.

I made well in the center of the mashed potatoes, adding flour, seasonings (including nutmeg) and an egg. I kneaded everything into dough, then divided it into six sections.

I cut each section into about 25 little, half-inch segments and dusted them with flour.

I became slightly less precise as I went along…

Each little segment had to be rolled, or “flicked” down the back of the fork. That gave the gnocchi its signature shape, which is really intended to help the dumpling hold sauce.

I fried sage leaves and chestnuts next, thinking about the amazing butternut squash ravioli my friend Erik made several years ago for Thanksgiving. (Remember, Liana? It had fried sage leaves, too, and it was fabulous.)

The photo of the finished dish turned out a bit fuzzy, but the gnocchi was delicious. I can’t say that I’ll make it again, but I enjoyed the experience. It made for a lovely Sunday dinner—one we were able to share with good friends.