Chestnut gnocchi and porcini mushrooms, delicious, autumnal, and very tasty. Chestnut gnocchi are very simple to make, even for those who are not very experienced in fresh pasta, because they are made with chestnut flour and not with fresh and boiled chestnuts. So quick that they can be shaped while the water boils and you prepare the sauce. Obviously, porcini mushrooms are the best choice, but if you can’t find them, you can always substitute with other types. With this kind of gnocchi, pumpkin also goes very well, or anything else that reminds you of autumn: hazelnuts here are a perfect match. If you use frozen porcini mushrooms, toss them directly into the pan without thawing them in the fridge, but only after browning the garlic in extra virgin olive oil. The rest of the procedure is the same.
If you like fresh pasta dishes, then don’t miss the upcoming recipes:
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
- chestnut gnocchi
- 14 oz porcini mushrooms
- 1 clove garlic
- 4 tbsps extra virgin olive oil
- 1.4 oz hazelnuts
- to taste parsley
- to taste salt and pepper
Tools
- 1 Pan
- 1 Cutting board
- 1 Knife
- 1 Saucepan
Preparation
With a sharp small knife, remove the bottom part, the roots, trying to waste as little as possible. Clean the mushroom with a damp cloth without washing it under running water. At this point, cut it into small pieces, the right size for the pasta sauce, and coarsely crush the hazelnuts.
In a non-stick pan, brown the garlic together with two tablespoons of extra virgin olive oil and the diced mushrooms seasoned with salt and pepper.
Cover, after 5 minutes of cooking over medium heat, add the hazelnuts and finish cooking (it will take about 10 minutes in total), according to our taste. In the meantime, drop the gnocchi into boiling water and drain them only when you feel they are cooked. Let’s debunk a common belief: it’s not enough to drain them when they float to the surface. With a colander, transfer them from the pot directly into the pan with the sauce.
Pour another two tablespoons of olive oil on the gnocchi, the parsley leaves if they are small or chop them and toss. If necessary, add a little cooking water.
Serve our Chestnut Gnocchi and Porcini Mushrooms immediately and maybe sprinkle them with some grated Pecorino Romano cheese.
Tips and Variations
We can store this delicious fresh pasta dish in the refrigerator for about 2 days, but inside an airtight container.
If we freeze it, remember to thaw it in the refrigerator and heat it in the microwave to prevent it from drying out.
An alternative is to put the pasta inside a baking dish, add béchamel sauce, grated Parmesan, and bake them at 392°F. It will be enough to cook them only until a golden crust forms on the surface.
