Sweet Potato Gnocchi with Pancetta, Chanterelles, Walnuts, and Sage | La Cucina Grandinetti

Ingredients

• 2 large Idaho potatoes
• 1 Yukon gold potato
• 1 large sweet potato
• 1 cup all-purpose flour, plus more as needed
• 3 egg yolks
• 2 teaspoons kosher salt, plus more as needed
• 1/2 tsp cracked black pepper, plus more as needed
• 1/4 cup Parmigiano Reggiano cheese
• 1/4 cup butter, melted plus 1/4 cup at room temperature
• 1 cup olive oil
• 2 ounces pancetta, cut into 1/4 inch dice
• 1/2 pound chanterelles, cleaned and sliced, if necessary
• 1 small shallot, minced
• 1/4 cup coarsely chopped walnuts
• 1 cup chicken stock
• 6 large sage leaves, chiffonade, plus 6 whole leaves for garnish
• 2 tablespoons shredded Parmigiano Reggiano