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