Move over stuffing, make way for chestnut gnocchi! Let these delicious gnocchi grace your Thanksgiving table this year and you may have yourself another holiday tradition. At their roots, Chestnut gnocchi were peasant food, born of a steep and rugged terrain, crafted by people who foraged the forest floor to survive. Today, they are an edible reminder of making the most of what nature provides, a perfect expression of the land from which they come, a taste of the forest floor!In this recipe, I adjusted the ratios of all purpose flour, chestnut flour and potato and came up with a perfect balance, capturing all the fluff and tenderness of the potato, yet balanced with the sweet and rustic flavor of the chestnuts. Gnocchi beg to be shaped, rolled and pressed until they are the perfect vessel to cradle the sauce, and this recipe makes it easy (which is not always the case with recipes that include large quantities of potato). Chestnut gnocchi are traditionally served with salsa di noci (walnut sauce), but are also delicious tossed with brown butter and sage, or a decadent Robiola cheese sauce.
- 200 grams russet potatoes
- 150 grams flour
- 100 grams chestnut flour
- 2 eggs
- 2 pinches salt
- Rinse the potatoes.
- Boil in salted water until they are fork tender. Time varies, but an average sized Russet potato takes about 20 minutes.
- When the potatoes are cool enough to handle, use a knife to peel back the skins.
- Put the potatoes through a ricer and form a mound on your work surface.
- Add the flour to the mound.
- And then, add the chestnut flour.
- Make a well in the middle and add the eggs.
- Add a couple of pinches of salt.
- Scramble the egg with a fork.
- Bring the dough together and knead until homogeneous.
- Divide the dough into quarters.
- Roll the dough into logs about 1/2" in diameter.
- Cut off 1/2" pieces and roll them into balls.
- Press your thumb into the gnoccho.
- Then, roll the gnoccho on the paddle or along the back side of a fork to make the grooves. Lay on a floured baking sheet, making sure they don't stick together. They are ready to cook immediately. Just add the gnocchi to a pot of boiling, salted water and cook for 2-3 minutes or until the gnocchi rise to the surface. Remove with a slotted spoon or strainer and transfer to serving bowl to dress.
- Note: If you want to store the gnocchi, spread them on a tray and place the tray in the freezer for about an hour or until they are no longer sticky. Then, transfer to freezer bags.