Gnocchi di Patate con Farina di Castagne

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Chestnut Gnocchi with Herb Butter and Crispy Sage

  Serves 4-6 People


Ingredients

  • 2 kg White fleshed potoato (not new potatoes), of uniform size
  • 6 Eggs
  • 300 g All-purpose Flour
  • 150 g Chestnut Flour
  • 50 g Butter
  • 20 g Fresh Herbs (Thyme, Rosemary)
  • 20 g Fresh Sage
  • 100 g Parmesan Cheese, wedge
  • 30 g Extra Virgin Olive Oil

Directions

  1. In a small saucepan melt the butter with the fresh herbs over a low heat
  2. Place the pan on a corner of the stove or near the oven and let the flavour of the herbs infuse 1 to 2 hours in the butter
  3. Choose potatoes of approximately the same size and bring to a boil with their skins on. Cook at a low boil until they are soft
  4. While still warm, drain and peel the potatoes; then pass them through a vegetable mill onto a clean counter, or pasta board
  5. Bring a large pot of water to a boil; meanwhile set up an ice water bath nearby
  6. Make a well in the center of the potatoes and sprinkle all over with the 2 flours
  7. Break the eggs into the center of the well. Add the salt and 20 g of the infused herb butter. Using a fork, stir in the flour and potatoes as if you were making pasta.
  8. Once the eggs are mixed in, bring the dough together, kneading gently until a ball is formed
  9. Knead gently for 4 minutes, until the ball is dry to the touch.
  10. Divide the dough into 6 balls. Roll one ball at time into a rope 1 ½ cm diameter and cut each rope into 2 cm pieces.
  11. Flick the pieces off the tines of a fork, along the concave side of a cheese grater, or on a gnocchi board, to score the sides.
  12. Drop the gnocchi into salted boiling water and cook until they float to the surface, about 1 minute
  13. Using a slotted spoon to transfer the gnocchi to the ice bath, allowing to sit for 1 minute
  14. Continue forming ropes and preparing pieces of gnocchi by cooking and transfering to ice bath and removing after 1 minute
  15. Drain the gnocchi and transfer them to a tray
  16. Toss with extra virgin olive oil and store covered in the refrigerator until ready to serve
  17. When ready to serve put the herb butter in a frying pan, add the sage and sauté until brown
  18. Add the gnocchi and sauté until warmed through
  19. Sprinkle with grated Parmesan cheese and serve