Name: Corsican Chestnut Gnocchi with Wild Mushrooms
Yield: Serves 4 to 6
Cuisine: Italy
Ingredients: ½ cup chicken stock; 1½ teaspoons fresh thyme leaves; 3 to 4 fresh porcini or small chanterelle mushrooms (about 3 ounces total); 1 tablespoon chopped fresh flat-leaf parsley; 1 large shallot, finely chopped; 1 large garlic clove, peeled and bruised; ¼ cup dry white wine; 4 ounces fresh oyster mushrooms, trimmed and sliced; 2½ tablespoons extra virgin olive oil; Salt and freshly ground black pepper; Chestnut Potato Gnocchi; 2 tablespoons dried bread crumbs; 1½ ounces Parmigiano-Reggiano cheese, shaved; ½ cup heavy cream

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

About

A subtle addition of chestnut flour to the gnocchi recipe adds a pure, faintly sweet, and earthy flavor and results in slightly darker color. In Corsica, in the high Alps of Provence, and in Liguria, chestnut flour is used to achieve these effects. This flour is available online or at high-end Italian groceries. It stales quickly, so remember to stock up when it’s fresh in autumn and keep it frozen until you’re ready to use it.

For Chestnut Gnocchi, prepare the recipe for