Chestnut Flour Gnocchi, not only are they delicious but they are also very easy to make. A type of pasta that lends itself well to being dressed with everything autumn has to offer. Especially great with any type of mushrooms. For this recipe, I did not use boiled chestnuts, because with the flour they are certainly quicker to make, it is the same flour I use to prepare pancakes and castagnaccio. Alternatively, if you want to prepare them with fresh chestnuts, you can always follow the procedure for potato gnocchi, they will certainly remain softer. Since you’re already getting your hands dirty, I recommend preparing a batch to freeze, ready to be consumed maybe when unexpected guests arrive: they are excellent even with just onion, guanciale, and grated pecorino romano.
If you like homemade pasta, don’t miss the upcoming recipes:
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 8.8 oz chestnut flour
- 3.5 oz type 2 flour
- 1 egg
- 3.5 oz water
- 1 pinch salt
Tools
- 1 Bowl
- 1 Fork
- 1 Pasta Cutter
- 1 Tray
Preparation
Organize your workspace with all necessary ingredients, already measured so everything is at hand. Pour chestnut flour into a bowl, followed by type 2 flour. Add a pinch of salt and a whole egg.
Mix the ingredients, add the necessary room temperature water, and continue to incorporate. Once the mixture has gained consistency, remove it from the bowl and turn it out onto the work surface.
Before kneading, sprinkle the board with a bit of flour and work for a few minutes until a soft (if it turns out too hard, add a little water) but homogeneous dough is obtained. Roll into a ball with your hands and take a portion at a time to form a small cylinder about 0.4 inches thick.
Cut the cylinder with a pasta cutter into pieces about 0.8 inches (the thickness and size of our gnocchi can be chosen freely, remembering that the larger they are, the more time they will take to cook) and roll each piece over the tines of an overturned fork. A grooved wooden board will also work fine. Arrange the gnocchi on a plate or tray and flour them a little.
Now our Chestnut Flour Gnocchi, are ready to be dipped in boiling water and dressed with whatever we like most.
Tips and Storage
Chestnut gnocchi can be stored for 1 day, well spaced on a tray and covered with a cloth, but they will tend to dry out.
Otherwise, in the same way, we can put them in the freezer. Once ready, we can detach them from the tray and place them in a container, returning them to the freezer.
At this point, however, I recommend cooking them directly from frozen.
