Chestnut gnocchi (with and without potatoes)

Chestnut gnocchi are a first course with an autumnal flavor that lends itself to being seasoned in different ways. Let's discover the recipe and pairings.

Chestnuts are one of the symbolic products of autumn: excellent to enjoy with a good glass of wine but also to be used in the preparation of many dishes such as desserts and first courses . Among these, chestnut gnocchi cannot be missing.

Made with chestnut flour , potatoes and eggs, they can actually be prepared at any time of the year, but it is in autumn that they can give their best combined with seasonal condiments, such as mushrooms , or more tasty ones such as cream cheeses . Let's see all the steps to prepare gnocchi with chestnut flour (even without potatoes) and some suggestions on how to combine them.

How to prepare the recipe for gnocchi with chestnut flour and potatoes

1. First, boil the potatoes in their skins in plenty of salted water. Depending on the size it may take 45-60 minutes . Test for doneness by piercing them with a fork. If you want, you can also peel them and cut them into pieces to speed up the preparation but keep in mind that they will absorb more flour.
2. Cut them in half and mash them with a potato masher (the peel will remain inside) while they are still hot, spreading the puree on a pastry board.
3. Let it cool before adding the two flours , the egg and a pinch of salt . Knead by hand, using a pastry knife, until you obtain a homogeneous dough.
4. Remove portions of the dough and work them with your hands to form cords of 1.5 cm in diameter . Then cut them into pieces of about the same size.
5. Pass them one by one on the rigagnocchi (or on the tines of a fork) and keep them aside on a floured tray.
6. The chestnut gnocchi cook just long enough to float to the surface in plenty of salted water. As they rise, transfer them to the pan where you prepared the sauce.

Simply delicious, they can also be made with just chestnut flour as seen in this video to obtain a gluten-free dish suitable for celiacs. The procedure remains unchanged.

Gnocchi with chestnut flour without potatoes

The process for making chestnut flour-only gnocchi is much quicker. In this case you will need:

• 200 g of chestnut flour
• 200 g of 00 flour
• 240 g of water (or half water and half milk if you prefer them softer)
• salt to taste

Combine the two flours in a bowl, taking care to sift the chestnut flour because it tends to form lumps. Add the salt and then the water gradually, mixing first with a fork and then by hand, when the dough becomes more consistent. Once you have formed a loaf, let it rest for 30 minutes under an upside down bowl.

Remove portions of the dough, form loaves of 1 cm in diameter and then cut them into pieces . Our advice is not to make them too big because otherwise they will struggle to cook. You can then pass them over the rigagnocchi or leave them plain. Cook them in plenty of salted water, draining them as soon as they float to the surface (taste one to be sure). Season them to taste.

How to season chestnut gnocchi

Although chestnut flour is found at any time of the year, it is in autumn that chestnuts are usually harvested and it is always in autumn that nature offers ingredients with a unique flavor that goes well with this fruit.

We recommend you try the chestnut gnocchi with a mushroom sauce , preferably plain, or with the classic butter and sage , completing with a sprinkling of parmesan. Alternatively, prepare a cream by melting 150 g of gorgonzola (or taleggio) with 50 g of milk: you will taste how delicious!

Conservation

The chestnut gnocchi recipe, made with or without potatoes, can be kept for 2-3 days in the refrigerator (when cooked) and in a container with an airtight lid. You can also freeze them raw on a tray, well spaced apart, and once they have hardened, transfer them into a freezing bag, perhaps already portioned.

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