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1
Preheat the oven to 375.
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2
Pierce the sweet potatoes all over with a fork.
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3
Place the sweet potatoes on a rimmed baking sheet and bake for about 1 hour, until tender.
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4
Let cool slightly.
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5
Meanwhile, fill a medium bowl with water and squeeze 1/2 of the lemon into it.
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6
Peel the salsify, adding them to the bowl as you go.
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7
Cut the salsify into 1 1/2-by-1/4-inch sticks and return them to the water.
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8
Peel the sweet potatoes and transfer them to a food processor.
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9
Puree until smooth.
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10
Transfer the puree to a large bowl and stir in the eggs and 1 1/2 teaspoons of kosher salt.
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11
Add the 2 cups of flour, a generous pinch of pepper and the nutmeg and stir until a soft dough forms.
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12
Transfer the dough to a heavily floured work surface and gently knead in more flouras much as 1/2 cupuntil the dough comes together but is still very soft.
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13
Divide the dough into 4 pieces and roll each piece into a 1-inch-thick rope.
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14
Cut the ropes into 1-inch lengths and dust each piece with flour.
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15
Roll each gnocchi against the tines of a floured fork to make small indentations.
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16
Transfer the gnocchi to a lightly floured baking sheet.
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17
Bring a large pot of salted water to a boil.
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18
Add half of the sweet potato gnocchi and cook until they float to the surface, about 1 minute, then cook for 2 minutes longer.
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19
Using a slotted spoon, transfer the gnocchi to a large plate.
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20
Repeat with the remaining gnocchi.
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21
Meanwhile, bring a medium saucepan of salted water to a boil.
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22
Drain the salsify sticks.
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23
Add the remaining lemon half and the drained salsify to the saucepan and cook over moderate heat until tender, about 15 minutes.
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24
Drain the salsify and discard the lemon half.
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25
In a very large, deep skillet, melt 1 tablespoon of the butter in the oil.
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26
Add the shallots and cook over moderate heat until softened, about 2 minutes.
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27
Add the salsify, chestnuts and 1 cup of the Ham Hock Stock and simmer over moderate heat until slightly reduced, about 5 minutes.
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28
Add the gnocchi and the remaining ham stock and 4 tablespoons of butter and cook, stirring gently, until the gnocchi are hot and the sauce is thickened, about 3 minutes.
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29
Season with salt and pepper and transfer to a large platter.
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30
Sprinkle with the ham and chives and serve.
