Small Chestnut Gnocchi

Gnocchetti di Castagne

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 200 g/7 oz chestnuts, boiled and peeled
  • 100 g/ oz boiled floury potato
  • 70 g/ oz plain flour
  • 1 egg yolk
  • salt
  • freshly grated Parmesan cheese


Pass the chestnuts and potato through the mouli-légume whilst still warm. Add the flour, egg yolk and salt to the chestnut and potato mixture. Knead all the ingredients together. Continue as for potato gnocchi.

Boil the gnocchi in plenty of salted water. When they rise to the top of the water, drain them. Toss the gnocchi in melted butter and sprinkle with Parmesan. Serve with pheasant or any other game cooked with a sauce.