Recipes

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


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