Chestnut gnocchi
calories: medium
category: pasta
cost:
difficulty: medium
preparation time: 45
Ingredients
Gnocchi:
Potatoes 500gr.
Flour 120gr.
Chestnut flour 40gr.
Eggs 1
Salt to taste
Sauce:
Ham 200gr.
Walnuts, nutmegs, pistachios 100gr.
Cream 150gr.
Red lettuce 30gr.
Parmesan cheese 50gr.
Extra virgin olive oil 3 spoonfuls
Onion 1/2
Salt to taste
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Wine Tips
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Potatoes 500gr.
Flour 120gr.
Chestnut flour 40gr.
Eggs 1
Salt to taste
Sauce:
Ham 200gr.
Walnuts, nutmegs, pistachios 100gr.
Cream 150gr.
Red lettuce 30gr.
Parmesan cheese 50gr.
Extra virgin olive oil 3 spoonfuls
Onion 1/2
Salt to taste
See our
Wine Tips
for your meals
Preparation Gnocchi:
Boil the potatoes in salted water, drain, peel them and mash them with a fork or a potato masher.
Put the mashed potatoes on a table. Make a well in the middle and add the 2 kinds of flour, the egg and a pinch of salt.
Mix everything well until the dough is firm and dry. Clean and dry the table well. Make long and thick sticks, as thick as a finger, by rolling the dough up and down on the table with the palm of your hands.
Cut these sticks into little pieces, about 1 cm long. Press gently the gnocchi on a fork so that they are curved on one side and on the other they are slightly striped, left by the mark of the fork. Put them on a cardboard tray so that they do not stick to each other.
Sauce:
Dice the ham, chop the dried fruits finely, mince the onion and cut the red lettuce into thin slices. Put some oil into a pan, add the onion and let it fry. Add the ham and half of the dried fruits and the red lettuce. Let it cook for some minutes, add the cream and turn the fire off.
Boil the gnocchi in salted water and take them out with a skimmer as soon as they come up. Put them into the saucepan, add a spoonful of the water where you have coked the gnocchi and season them. Turn on the fire, cook the gnocchi and toss, until the sauce has thickened.
Turn off the fire, add the remaining dried fruits, the red lettuce and the parmesan cheese. Stir and serve. The Chef's tips If you prepare too many gnocchi, you can put them in the freezer and store them for 1 year. You should put them on a cardboard tray so that they do not stick to each other. When they are frozen you can put them into a plastic bag. Drink Barbera d'Alba with this recipe. Curiosity Home-made gnocchi can be prepared in many different ways and in many colours. You can put some spinach or carrots, pumpkin, tomato sauce or ink-fish liquid in the dough of your gnocchi.
Boil the potatoes in salted water, drain, peel them and mash them with a fork or a potato masher.
Put the mashed potatoes on a table. Make a well in the middle and add the 2 kinds of flour, the egg and a pinch of salt.
Mix everything well until the dough is firm and dry. Clean and dry the table well. Make long and thick sticks, as thick as a finger, by rolling the dough up and down on the table with the palm of your hands.
Cut these sticks into little pieces, about 1 cm long. Press gently the gnocchi on a fork so that they are curved on one side and on the other they are slightly striped, left by the mark of the fork. Put them on a cardboard tray so that they do not stick to each other.
Sauce:
Dice the ham, chop the dried fruits finely, mince the onion and cut the red lettuce into thin slices. Put some oil into a pan, add the onion and let it fry. Add the ham and half of the dried fruits and the red lettuce. Let it cook for some minutes, add the cream and turn the fire off.
Boil the gnocchi in salted water and take them out with a skimmer as soon as they come up. Put them into the saucepan, add a spoonful of the water where you have coked the gnocchi and season them. Turn on the fire, cook the gnocchi and toss, until the sauce has thickened.
Turn off the fire, add the remaining dried fruits, the red lettuce and the parmesan cheese. Stir and serve.
