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Chestnut gnocchi

Chestnut gnocchi are a refined first course with an autumnal flavour, perfect for those who love rustic and genuine flavours.

Made with chestnut flour, these gnocchi offer a soft consistency and a slightly sweet taste, which pairs wonderfully with simple condiments such as butter and sage, or with richer sauces based on mushrooms or cheeses.

Ideal for bringing the warm and enveloping flavours of the season to the table, chestnut gnocchi are a tasty and original choice, capable of transforming a lunch or dinner into a unique and comforting culinary experience.

Ingredients

  • Boiled Potatoes 1 Kg
  • Chestnut Flour 250 g
  • 2 Eggs
  • butter
  • salt and pepper



Preparation

Boil the potatoes, peel them, mash them while still hot. Add the chestnut flour, 50 g of butter and the eggs to the puree. Knead everything until you get an elastic dough, form the gnocchi.

Bring plenty of lightly salted water to the boil, pour in the gnocchi one by one, letting them boil for a few minutes: when they come to the surface, remove them with a slotted spoon.

Season with melted butter if desired.

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