Chestnut gnocchi and porcini mushrooms, delicious, autumnal, and very tasty. The chestnut gnocchi are very easy to make, even for those who are not very experienced with fresh pasta, because they are made with chestnut flour and not fresh boiled chestnuts. So quick to make that they can be shaped while the water boils and you prepare the seasoning. Of course, porcini mushrooms are the best, but if you can’t find them, you can always replace them with other types. With this type of gnocchi, pumpkin also pairs very well, or really anything that reminds you of fall: hazelnuts are a perfect match here. If you use frozen porcini mushrooms, throw them directly into the pan without defrosting in the fridge, but only after sautéing the garlic in extra virgin olive oil. The rest of the procedure is the same.
If you like first courses based on fresh pasta, then don’t miss the next recipes:
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall
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 Frying pan
- 1 Cutting board
- 1 Knife
- 1 Saucepan
Preparation
With a sharp knife, remove the final part, the one with the roots, trying to waste as little as possible. With a damp cloth, clean the mushroom without washing it under running water. At this point, cut it into small pieces, the right size for the pasta seasoning and roughly crush the hazelnuts.
In a non-stick pan, sauté the garlic along with two tablespoons of extra virgin olive oil and the chopped mushrooms seasoned with salt and pepper.
Cover, after 5 minutes of medium heat cooking, add the hazelnuts and finish cooking (it will take about 10 minutes in total), according to your taste. In the meantime, drop the gnocchi into boiling water and drain them only when you feel they are cooked. Let’s debunk a myth: it’s not enough to drain them when they float. With a slotted spoon, transfer them from the pot directly to the pan with the seasoning.
Pour another two tablespoons of extra virgin olive oil over the gnocchi, add the parsley leaves if they are small otherwise 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.
Tips and Variations
We can store this delicious fresh pasta dish in the fridge for about 2 days but inside an airtight container.
If frozen, remember to defrost in the fridge and reheat in the microwave to prevent them from drying out.
An alternative is to put the pasta in a baking dish, add béchamel sauce, grated parmesan and bake them at 392°F. It will be enough to cook them until they have formed a golden crust on top.
