Chestnut gnocchi recipe with goat blue cheese and beer reduction
This year, I couldn’t wander through the woods to gather chestnuts, so I bought the flour to make the gnocchi. Combined with potatoes, it seemed perfect for creating delicious gnocchi.
I love chestnuts, what I miss most are the woods, with their golden leaves and autumn fragrance
The steps among the noisy leaves, the spiky burrs guarding fruits of ancient abode
I missed the magic of gathering
Preparing the chestnuts, then dividing them into groups for different preparations, distributing them with the kids, and the scent of roasted chestnuts filling the house…
I’ll make up for it next year!
Back to our gnocchi, the idea came by chance… I saw the blue cheese at the cheese counter and thought – What flavor would gnocchi with goat blue cheese and chestnuts have? … Too sweet! … So let’s contrast the sweetness with a beer reduction! … Said and done!
I got to work, boiled the potatoes with their skins, sifted the chestnut flour bought at the mill where I usually stock up on flour, and reduced the beer!
The first course was a success, the bitter beer reduction provided the expected contrast
The cooking time indicated does not include the cooking of the potatoes, which takes about 30/40 minutes
The beer reduction, about five minutes
Melting the Goat Blue cheese in milk, about five minutes
- Difficulty: Easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
Rustic and flavorful ingredients, the right combination after gathering chestnuts.
If using fresh chestnuts, increase the amount to 500 grams of puree
- 28.2 oz potatoes, peeled, cooked, boiled
- 7.1 oz chestnut flour (Or 17.6 oz of fresh chestnut puree)
- 1 egg
- 7.1 oz goat blue cheese
- Half cup goat milk
- 8.8 oz beer
- to taste salt
- to taste black pepper
- to taste flour (For the board)
Tools
Pasta board, pot for cooking potatoes, pot for cooking gnocchi, small pot for reduction, and pan for cheese
Steps
In no time, a tasty and special first course
After boiling the potatoes with the skin, mash them into a puree and place it in a bowl, add the chestnut flour
And then the fresh egg
Finally, add salt and black pepper, mix carefully and transfer the mixture onto the board; knead until you get
A homogeneous and not too hard dough; flour the board and …
First, form rolls of 3/4 inch in diameter and cut them into 3/5 inch long pieces.
Once the gnocchi are prepared, you can now make the beer reduction by pouring it into a small pot and reducing it until it reaches a fluid consistency
You can now melt the Blue cheese cut into cubes, adding it to the milk in a small pot over low heat
Cook the gnocchi in salted boiling water and dress them with the blue cheese sauce
Finally pouring over the reduced beer. Enjoy your meal!
You can freeze the uncooked gnocchi, I recommend this method if you want to prepare them the day before. Once dressed, they can be kept in the fridge for two days.
