Chestnuts Gnocchi

Name: Chestnuts Gnocchi
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4-6 serving(s)
Ingredients: 250 g chestnuts (peeled, boiled); 250 g potatoes (boiled and then peeled); 1 egg; 2 tablespoons cornstarch; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/8 teaspoon nutmeg; 1 -2 tablespoon flour (if necessary)

Submitted by Artandkitchen

"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."

Download

photo by Artandkitchen

Ready In:: 45mins
Ingredients:: 8
Serves:: 4-6

ingredients

250 g chestnuts (peeled, boiled)
250 g potatoes (boiled and then peeled)
1 egg
2 tablespoons cornstarch
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon black pepper
¹⁄₈ teaspoon nutmeg
1 -2 tablespoon flour (if necessary)

directions

Pulp the chestnuts with the food processor.
Add the potatoes and the egg, cornstarch, salt and spices.
Process again until well mixed and soft.
Adjust salt and spices to taste.
Now knead until you have a slightly sticky consistency if too sticky add remainder flour.
Lightly dust your work surface with flour.
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.
Keep the fork rinsed clean so it doesn't stick.
Bring a big pot of salted water to boil.
Drop about 15 gnocchi in hot water at a time, they will sink to the bottom and when cooked float to the top.
When they are floating remove with a slotted spoon, sprinkle with olive oil or margarine or butter.
Serve with herbed sauces or any sauce you wish.
Tip: fits very well with duck à l’orange (for example Recipe #233059).

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Artandkitchen

Switzerland

I'm a wife, mother, beekeeper, food addicted and lover of nature as well as travels. Travelling I discovered the pleasures for the food, his colors, taste and spices. Now I?m really devoted to food photography and I love experimenting with new recipes to share them with my family and the world. My main inspirations: Italy: my roots Switzerland: homeland Greece: adopted homeland Travelling: spices and dreams Herbs and Bees: education in biology Colors and shapes: love eat with eyes as well

View Full Profile