Chestnut dumplings (gnocchi) are a great autumn dish, perfect for a Sunday lunch to enjoy in good company. They are truly ideal for the fall season, hearty and delicious.
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Here you can find links to other gnocchi recipes:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 50 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 1.1 lbs chestnuts, boiled (peeled)
- 2 cups Flour
- 2 pinches fine salt
- 3 Eggs
- 7 oz Smoked bacon (diced)
- 4 tbsps Grated Parmesan cheese
Preparation
Blend the chestnuts, place them in a bowl with the flour and eggs.
Knead everything on a surface until it becomes a smooth and creamy mixture.
Form a loaf and cut slices to roll into long pasta sticks.
Cut the dumplings with a knife and coat them in flour.
Place a pot of water on the stove.
In a pan, fry the bacon.
Throw the dumplings into the water and as soon as they rise to the surface, put them in the pan, toss everything, add the Parmesan, and serve.
Notes
Knead the dumplings as little as possible and let the dough rest for a few minutes before starting to cut them.
If you liked the Chestnut Dumplings (gnocchi), try also the other gnocchi recipes:
Salmon Dumplings in Brisée Pastry Baskets
Beetroot Gnocchi Stuffed with Emmenthal
Pumpkin Gnocchi with Bacon and Mozzarella
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