A few days ago a relative of ours who lives on the hills near Lucca gave us some chestnut flour. Since it is a typical local product and widely used, I decided to try it right away by making homemade chestnut flour gnocchi.
This is a simple recipe, perfect for those looking for quick ideas with a traditional touch, and above all a different way to use this very versatile flour.
The gnocchi turn out soft, with a slightly sweet flavor that pairs wonderfully with easy sauces like butter and sage, mushrooms or creamy cheeses. They are a great alternative to classic potato gnocchi and an ideal solution for anyone who wants to bring a first course from Tuscan cuisine to the table without complicating things.
This chestnut flour gnocchi recipe is perfect for Sunday lunch, for an autumn menu or simply to use genuine, local ingredients.
If you’re looking for a dish that’s different from the usual, easy to prepare and with a flavor that immediately evokes the hills and traditional products, these gnocchi are worth trying. A practical recipe, within everyone’s reach and ideal for those who love simple yet characterful cooking.
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 25 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, All seasons
Ingredients
- 1 1/3 lb potatoes
- 1 2/3 cups chestnut flour
- 3/4 + 1 tbsp cup all-purpose flour (00)
- 1 egg
- 1 pinch salt
Tools
- 1 Gnocchi cutter rigagnocchi
- 1 Cutting board tagliere
- 1 Knife coltelli
Steps
Spread the mashed potatoes on the work surface and let them cool until lukewarm.
Add the sifted chestnut flour, the all-purpose flour (00), the egg and a pinch of salt.
Mix quickly: chestnut flour tends to make the dough softer, so add more all-purpose flour only if necessary.
The dough should be soft but workable, not sticky.
Divide the dough into rolls and cut the gnocchi.
You can leave them smooth or score them with a fork or a gnocchi board.
Bring a pot of salted water to a boil.
Drop in the gnocchi: they are ready when they float to the surface. 😊
📍notes
– Chestnut flour absorbs more moisture: don’t overdo the all-purpose flour, otherwise the gnocchi will become firm.
– If you want a more intense flavor, you can increase the chestnut flour up to 250 g (about 1 3/4 cups), but the dough will be more delicate.
– Also excellent with:
porcini mushrooms
white sausage ragù
taleggio or gorgonzola cream
butter, sage and toasted crumbled chestnuts
❓FAQ (Questions & Answers)
What do chestnut flour gnocchi taste like?
They have a slightly sweet and very delicate taste, perfect with simple sauces like butter and sage or with mushrooms and cheeses.
Can I make the gnocchi without eggs?
Yes, just slightly increase the all-purpose flour to obtain a compact dough that is easy to work with.
Can I prepare them in advance?
Yes, you can shape them and store them in the refrigerator for a few hours or freeze them on a tray and cook them directly from frozen.
What is the best sauce for chestnut flour gnocchi?
The most appreciated are butter and sage, sautéed mushrooms, melted gorgonzola or taleggio.
