Chestnut and Potato Gnocchi

chestnut gnocchi photo

Servings: 6 to 8 portions
Cooking time: 25-30 minutes
Preparation time: 1-hour approx.
Serving time: 10 minutes
Difficulty: Not too tricky

– 1 kg potato
– 200 grams chestnut flour
– 150 grams flour 00
– 1 egg
– Salt

ingredients for gnocchi

How to prepare Chestnut and Potato Gnocchi:

  1. Boil the potato with the skin on a low fire to avoid breakage.
  2. When the potatoes are cooked, peel and press them, through a vegetable mill or a potato masher, on the working surface. (Don’t be tempted to try a food processor for this; it will turn them to glue.)
  3. Mix the two flours and add to the potatoes.
  4. Add the egg and quickly mix all the ingredients. Do not work too long.

The dough for the gnocchi is rolled out, cut into small pieces, then pressed with a fork or a cheese grater to make ridges that hold the sauce.

  1. Divide the dough into pieces.
  2. With your hand make a long roll of dough as thick as a finger. Slice the roll every 2 cm, to obtain small cylinders.
make homemade gnocchi
  1. Continue until all the dough has been rolled and cut.
cutting chestnut gnocchi
  1. Roll each gnocco (yes, this is the singular of gnocchi) over the large holes of a cheese grater or along the tines of a fork to impress the soft dough with a pattern.
rolling gnocchi
  1. Bring a large pot of salted water to boil and drop in the gnocchi. (You may do it in two batches)
  2. Cook the gnocchi until they rise to the top, then remove them with a slotted skimmer and transfer them to a heated platter or bowl.
  3. Mix with the sauce you have chosen and serve immediately.
  4. Enjoy!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *