Nutty, sweet and packed with flavour this version of gnocchi made with potato, chestnut flour and cornflour is suitable for celiacs too. Chestnuts are rich in protein, low in fat and very nutritious so you will find these gnocchi quite filling too.
They are made by mixing mashed potatoes with chestnut and corn flour but you can use rice flour or plain wheat flour too if gluten is not a problem for you.
As a rule to make gnocchi you always need a floury potato which does not absorb too much water. My grandmother taught me to choose large potatoes so they will absorb slightly less water and to peel them as soon as they are cooked, although you do need to wait for a few minutes to avoid burning you fingers! You then need to mash them when they are still warm and let all the steam evaporate.
You can serve them with a simple sauce of sage and melted butter or you can try stir fried sliced zucchini with bits of bacon.. tasty! It works really well with the rich taste of the chestnuts.
If you like gnocchi check out my recipe for pumpkin gnocchi too.
- Prep Time : 30 minutes
- Cook Time : 40 minutes
- Yield : 4
Put the potatoes in a sauce pan (without peeling them), cover them with cold salty water and bring to the boil. Cook for 30 minutes or until soft.
Drain, wait a few minutes for them cool down a little then peel them (do not wait until they are completely cold). Remove their skin and using a potato ricer, mash the potatoes and spread them out on your work top to cool down completely.
Add salt, the egg, the chestnut and corn flour and combine well using your hands.
Cut portions of the dough then roll them like cigars. Add a little extra flour if the mixture feels too wet to knead.
Cut the cigars into pieces to make your gnocchi. Sprinkle them with a little extra corn flour if they feel too sticky.
You can now make little balls by rolling the gnocchi between the palm of your hands but this is optional.
Put a saucepan of salty water to the boil. Wash and slice the zucchini at julienne and cut the bacon in small bits.
Make the sauce by stir frying 2 tbsp of olive oil with the garlic clove. Add the zucchini and stir fry for a couple of minutes. Add the bacon, a grind of pepper and continue cooking for a few more minutes until the bacon looks crunchy.
When the water is simmering cook the gnocchi by dropping them into the water a few at a time. They are cooked when they begin to float to the top. Strain them using a slotted spoon and put them aside on a plate. When they are all cooked put them in the saucepan with the zucchini and bacon and stir for a couple of more minutes with a glug of olive oil over a source of heat.
Serve with a sprinkle of Parmesan cheese... delicious, really delicious!