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Hazelnut Sweet Potato Gnocchi With Brown Butter, Chanterelle Mushrooms, And Sage

Ingredients

• 2 medium-sized sweet potatoes
• 2 1/2 cups hazelnut flour
• 1/2 cup arrowroot flour
• 1/2 teaspoon nutmeg, freshly grated
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground pepper
• 1 egg, beaten
• 1 teaspoon hazelnut oil
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 1/2 cups chanterelle mushrooms
• 1/2 cup whole sage leaves
• 1/2 cup hazelnuts, chopped
• Freshly grated nutmeg for garnish

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