Chestnut Gnocchi (Recipes) - DeLaurenti - Specialty Food and Wine

This is a version of the old classic, gnocchi. Making it is almost as much fun as hearing people pronounce it!

Boil the potatoes until they are tender to a fork, about 10 minutes. Peel then pass them through a ricer. On a clean surface, mound the potatoes, making a well in the center. Put everything but the sage and the butter in the well and mix thoroughly; kneading until the dough is smooth. Sticky? Add some flour. Divide the dough in 4 portions, rolling each out into a tube about the thickness of one of those old-school, big fat pencils. Cut each log in 1 inch pieces and boil until they float. While the gnocchi boil, melt the butter and sage in a large saucepan. Toss the gnocchi in with the melted butter, stir and serve.

Serving Suggestions and Tips: As with most dishes this time of year, any wine from italy that starts with "B" will go with this. (Hint: "B" is for Barolo, Barbaresco, Brunello, Barbera...)

Chestnut Gnocchi
Serves 4 2 lbs Idaho potatoes 1 1/2 cups "OO" flour 6 oz chestnut flour (you know where to get this ingredient, don't you?) 2 fresh eggs 1/2 cup grated Parmigiano-Reggiano 1 tsp nutmeg, grated 8 Tbsp unsalted butter 8 fresh sage leaves Salt & pepper to taste	This is a version of the old classic, gnocchi. Making it is almost as much fun as hearing people pronounce it! Boil the potatoes until they are tender to a fork, about 10 minutes. Peel then pass them through a ricer. On a clean surface, mound the potatoes, making a well in the center. Put everything but the sage and the butter in the well and mix thoroughly; kneading until the dough is smooth. Sticky? Add some flour. Divide the dough in 4 portions, rolling each out into a tube about the thickness of one of those old-school, big fat pencils. Cut each log in 1 inch pieces and boil until they float. While the gnocchi boil, melt the butter and sage in a large saucepan. Toss the gnocchi in with the melted butter, stir and serve. Serving Suggestions and Tips: As with most dishes this time of year, any wine from italy that starts with "B" will go with this. (Hint: "B" is for Barolo, Barbaresco, Brunello, Barbera...)
Posted by Pat on December 13, 2006 6:39 PM