Thursday gnocchi and today I propose a gluten-free recipe with the aroma of chestnuts. It is a preparation with potatoes and eggs, for a soft result, with a rustic and pleasant flavor that can be paired with very simple or more refined or pronounced-flavored sauces. The gluten-free gnocchi with chestnut flour are suitable for Sunday lunch or a special occasion. They pair perfectly with the aroma of rosemary; in fact, one of my favorite condiments with these gnocchi is oil, butter, and rosemary, a real delight. Also try them with gorgonzola with melted mascarpone and walnuts.
- Difficulty: Very easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz boiled potatoes
- 1 medium whole egg
- 2.6 oz gluten-free rice flour
- 0.9 oz gluten-free chestnut flour
- 0.04 oz fine salt
- to taste rice flour for dusting the table
Steps
Boil the potatoes with the skin. Once cooked, peel them and pass them twice through a potato masher.
Sift the two flours and pour them into a large bowl together with the potatoes and the pinch of fine salt.
Since potatoes, depending on the type used and the season, do not always absorb liquids and flour in the same way, I recommend adding the yolk first and starting to mix; then, add a little egg white at a time, continuing to knead in the bowl, until you get a smooth, compact, and soft dough, but not sticky or mushy and unmanageable. In my case, the mix of flours and potatoes completely absorbed the whole egg, and I did not need to add any other liquids.
Cover the obtained dough with plastic wrap and let it rest for 15 to 30 minutes.
After this time, take the dough back and divide it into pieces of equal weight, from which we will obtain long and thin sticks.
Cut the gnocchi, using a spatula or a sharp knife and, if necessary, dusting the table with a little rice flour. The size of the gnocchi is a factor you will choose depending on tastes and needs. Personally, I always prefer to eat small gnocchi, which also cook faster, given the times we live in.
The gluten-free gnocchi with chestnut flour are ready to be cooked; or you can let them dry for about ten minutes in the air while the water comes to a boil.
For cooking
Bring plenty of salted water to a boil in a tall pot (since this type of preparation tends to foam and rise along the sides of the pot). Drop the gnocchi in, stir them, cover the pot, and wait for the water to return to a boil. At this point, depending on the size of the gnocchi, they will cook from a minimum of 30-60 seconds to 3-4 minutes, stirring very often. Always do the taste test; the gnocchi should be soft on the palate, with no trace of flour or raw dough in the center. The gnocchi in the cover photo cooked for only 50 seconds; then I drained them and tossed them in a dressing of already flavored extra virgin olive oil (on very low heat, on the small burner) with a sprig of rosemary. Just before transferring the gnocchi to the pan with the dressing, I added another pinch of fine salt and a knob of butter. I added the gnocchi and tossed them gently, also using two tablespoons of cooking water. Finally, a sprinkle of aged pecorino cheese, freshly ground white pepper, and off to the table.
Bon appetit
Any leftover raw gnocchi can be stored in a glass container and placed in the freezer. They can then be cooked without defrosting them first, but by diving them directly into boiling salted water.
