Autumn recipe: chestnut gnocchi
Today we present a recipe with a typical autumn flavour, a tasty reinterpretation of the traditional potato-based dish. We're talking about chestnut gnocchi, a seasonal, mouth-watering version of one of the staples of the Italian table that concentrates the many benefits of the chestnut, including its low glycemic index and wealth of essential fatty acids, in one dish.
Follow the step-by-step tips for perfect preparation!
Chestnut gnocchi: ingredients for 4 people
For the gnocchi:
- 250 g chestnut flour
- 250 g 00-type flour
- 160 ml of water
- salt to taste
For the sauce:
- two or three chestnuts
- 100 g butter
- nuts to taste
- some sage leaves
Sift the two types of flour separately and combine them in a bowl. Slowly pour in the water and knead the dough by hand until smooth. Wrap with plastic wrap and let rest in the refrigerator for about an hour.
Take the dough out of the refrigerator, flour the work surface, roll out the dough and cut out many strands. For each strand, cut chunks about 2 cm in size, then roll them by hand to create balls or by using a fork until they take on the desired shape.
In a nonstick pan, melt the butter with a little stock cube and a couple of sage leaves. Meanwhile, boil the gnocchi in salted water. When the gnocchi come to the surface, scoop them out with a ladle and place them directly back into the pan, stirring gently for a few minutes so they acquire their characteristic aroma.
Distribute the gnocchi on plates, decorating with three or four sage leaves and the chestnuts previously chopped into small pieces.
To taste, add a few grains of grilled bacon, or a creamy gorgonzola cheese.
Which chestnut gnocchi are you?