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6
servingsMedium
By Fred Plotkin
Published 1997
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.
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.
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