Soft chestnut flour gnocchi, with potatoes and just a little white flour: a recipe that combines the sweetness and aroma of chestnuts with the delicacy of potatoes, for a light yet flavorful dough. This autumn dish, simple to prepare and perfect as an original alternative to classic potato gnocchi, ideally accompanies the inevitable pumpkin and potato gnocchi, protagonists of the season thanks to their sweet and enveloping flavor, and the broccoli and potato gnocchi, a variant with a strong, green taste, which complements the tradition of autumn flavors while maintaining a soft and pleasant texture.
The reduced amount of 00 flour enhances the natural taste of chestnuts without weighing down the dough, while the egg helps to bind it all together without altering its softness. Ideal with butter and sage or richer sauces, these gnocchi with chestnut flour are an invitation to celebrate the flavors of the season with simplicity and taste.
See you in the next recipe!!!
ALSO TRY:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Autumn
- Energy 301.83 (Kcal)
- Carbohydrates 58.14 (g) of which sugars 5.73 (g)
- Proteins 8.60 (g)
- Fat 3.92 (g) of which saturated 0.54 (g)of which unsaturated 0.65 (g)
- Fibers 6.99 (g)
- Sodium 517.35 (mg)
Indicative values for a portion of 175 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.32 lbs potatoes, with skin, cooked, boiled
- 1 cup chestnut flour
- 1/2 cup all-purpose flour
- 1 egg
- to taste salt
- to taste black pepper
Tools
- Pot
- Potato Masher
- Bowl
- Pastry Board
Recipe: gnocchi with chestnut flour
Wash the potatoes and boil them with their skins in plenty of salted water for about 30–40 minutes, until they are soft (check by inserting a fork).
Drain them, let them cool slightly, then peel and mash them while still warm with a potato masher.
Place the mashed potatoes in a bowl or on a lightly floured pastry board.
Add a pinch of salt, a grind of pepper if you like, then incorporate the egg.
Add the chestnut flour and gradually the all-purpose flour, mixing gently until you get a soft, homogeneous, and non-sticky dough.
Note: do not overwork the dough: the gnocchi could become hard.
Divide the dough into portions, form logs about 3/4 inch in thickness, and cut them into regular pieces.
If you like, score them with a fork or a gnocchi board to better hold the sauce.
For the cooking: bring a pot of salted water to a boil. Drop a few gnocchi at a time and scoop them out with a slotted spoon as soon as they rise to the surface (it will take about 1–2 minutes).
Simple to prepare and full of flavor, these gnocchi with chestnut flour bring the authentic tastes of autumn to the table. Try them with your favorite sauce and be charmed by their softness and enveloping aroma.
Storage and Tips
Storage: if you do not cook them immediately, place them on a floured tray, well-spaced, and cover them with a cloth. They keep in the fridge for up to 1 day. Beyond that, they risk becoming soft or sticky.
To store them longer, place them on a floured tray in the freezer, well separated. Once frozen, transfer them to a food bag. They keep for a couple of months. Cook them directly from frozen in boiling salted water: they will float when ready.
Tips: chestnut flour is sweeter and floury. Add it gradually and work the dough the minimum necessary to avoid hard or gummy gnocchi.
Use old potatoes (white or floury), well-dried. After cooking, pass them while still warm through the masher and let them cool slightly to evaporate excess moisture.
FAQ
How can I dress potato gnocchi?
You can dress gnocchi with melted butter and sage, or with a cheese fondue, a porcini mushroom sauce, or autumn vegetables.
Can I make chestnut flour gnocchi without egg?
Yes! The egg helps to bind, but you can omit it if you use floury potatoes and balance the flours well. If necessary, add a bit more flour to compact the dough.
How do I know when they are cooked?
When the gnocchi rise to the surface, they are ready. However, let them simmer for another 20–30 seconds before scooping them out: this ensures they are well-cooked inside.
How can I prevent chestnut flour gnocchi from sticking?
Lightly flour them and distribute them well spaced on a tray. After cooking, dress them immediately to prevent them from sticking together.
