Sweet potato gnocchi with sage and chestnut shavings

Pierce the potato and sweet potato skins all over with a fork. Place the tubers on a rack in the middle of the oven and bake at 230 degrees for an hour - the tubers should be soft. Cool, peel, pass through a potato ricer, and spread on a tray to cool evenly.

Cover two or three baking trays with parchment paper. Beat the egg with nutmeg, a teaspoon of salt, and half a teaspoon of black pepper. Pile the puree, make a well in the center, and pour in the egg mixture. Add grated Parmesan and one and a half cups of flour, knead the dough, adding more flour if necessary. The dough should be elastic and slightly sticky.

Dust the dough with flour, divide it into six parts. From each part, make a sausage with a diameter of 1.5 cm, cut it into slices of 1.5 cm, and roll them into balls. Angle a fork at 45 degrees against the cutting board, pass the dough through the tines to create thin gnocchi. Transfer them to prepared trays.

In a large skillet, heat olive oil and sauté sage leaves for half a minute, stirring. Transfer them to paper towels and sprinkle with salt.

Thinly slice the chestnuts with a sharp knife and fry them in the same pan for half a minute, then transfer to paper towels and salt. Add butter and half a teaspoon of salt to the pan and cook the sauce over medium heat, stirring, for one to two minutes.

Cook the gnocchi in boiling salted water in two stages, three minutes per batch, to prevent sticking. Transfer the cooked gnocchi to a pan with sauce, warm over low heat, mix, and finally sprinkle with sage and chestnut shavings.