“In Italy chestnuts were the bread for the „poor people“. Now these recipes are disappearing as the preparation needs little more time than usual. For this recipe we use precooked (boiled without peel) chestnuts. In wintertime you can get sometimes this chestnuts already precooked! From now it’s easy.”
READY IN:
45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Pulp the chestnuts with the food processor.
  2. Add the potatoes and the egg, cornstarch, salt and spices.
  3. Process again until well mixed and soft.
  4. Adjust salt and spices to taste.
  5. Now knead until you have a slightly sticky consistency if too sticky add remainder flour.
  6. Lightly dust your work surface with flour.
  7. Form the dough into sausages like rolls about 1/2" thick, cut into 1/2" pieces. Use a fork to flatten the gnocchi leaving an imprint from the tines. Toss an edge to imitate the chestnuts shape.
  8. Keep the fork rinsed clean so it doesn't stick.
  9. Bring a big pot of salted water to boil.
  10. Drop about 15 gnocchi in hot water at a time, they will sink to the bottom and when cooked float to the top.
  11. When they are floating remove with a slotted spoon, sprinkle with olive oil or margarine or butter.
  12. Serve with herbed sauces or any sauce you wish.
  13. Tip: fits very well with duck à l’orange (for example Recipe #233059).

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: