Gnocchi di Castagna

Name: Gnocchi di Castagna (Chestnut Gnocchi)
Yield: Makes 6 servings
Cuisine: Italian
Ingredients: 1¾ cups/200 g chestnut flour; 4½ cups/500 g unbleached all-purpose flour; 1 pinch sea salt; 2 egg yolks; 4 tablespoons/¼ cup/30 g freshly grated Parmigiano-Reggiano; 1¾ pounds/800 g mealy potatoes

Chestnut Gnocchi

Preparation info

Makes
6
servings

Difficulty
Medium

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

This is a typical preparation in the province of La Spezia, where chestnut flour used to be the only type that was affordable. Now it provides flavor, color, and a sense of connection to old ways. Serve with pesto, with pine nut-marjoram sauce, or simply tossed with excellent Ligurian olive oil and a pinch of freshly grated cheese.

Ingredients

1¾ pounds/800 g mealy potatoes
4½ cups/500

Europe
Italy
Liguria: La Spezia
Main course
Mediterranean
Vegetarian

Method

Make the gnocchi according to the instructions, with the following differences: Combine the potatoes (which you have let cool) and flours with the grated cheese. Form the well, add the egg yolks and salt, and then make the dough before preparing the gnocchi as directed.