Chestnuts Gnocchi

READY IN: 45mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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).
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