Chestnut Flour Gnocchi

Name: Chestnut Flour Gnocchi - Adelina N.
Ingredients: for 3 large servings or 4 like in a restaurant 200 g chestnut flour 100 g white flour 00 a pinch of salt about 300 ml warm water*

Salad - Chestnut Flour Gnocchi by Adelina N. - Recipia

To prepare delicious gnocchi, start by sifting both types of flour, combining them in a large bowl. This step is essential for achieving a uniform and manageable texture. Add salt and pour in half of the water, stirring with a wooden spoon. As you mix, gradually add the rest of the water, kneading with your hands. It is important to obtain a compact dough that does not stick to your hands, similar to playdough. If you accidentally added too much water, feel free to incorporate a little extra flour. Once you have the desired dough, sprinkle white flour on a work surface and turn the dough onto it. If necessary, knead the dough a little and roll it into a log about 1-1.5 cm in diameter. Use a knife to cut pieces of about 1 cm and, to give them the specific shape of gnocchi, use a special utensil or, in its absence, the tines of a fork or a grater for lemon zest. This will create small ridges that help hold the sauce. Another option is to press a finger on each piece to create a small indentation. These techniques are essential for the gnocchi to cook evenly and absorb the flavors of the sauce. Put a pot of water on to boil, adding salt just when the water starts to bubble. Once the water is boiling, carefully add the gnocchi using a slotted spatula to prevent them from sticking. It is important to reduce the heat to medium, allowing the gnocchi to simmer gently without boiling until they all rise to the surface. This is the sign that they are ready, but let them cook for another 30 seconds to a minute to finish cooking. Use the slotted spatula again to remove the gnocchi and transfer them to a bowl. To complete this dish, I prepared two sauces that pair perfectly with the sweet flavor of chestnut flour. The first is a simple Gorgonzola cheese fondue, made by melting cubed cheese with a few tablespoons of milk or unfermented cream, heating the mixture until you achieve a smooth cream. The second sauce consists of a cabbage made from a type of Savoy, thinly sliced, cooked in salted water until soft. After draining, it is added to a pan with a teaspoon of oil, salt, and a splash of hot pepper, leaving the mixture on the heat for 3-4 minutes, stirring gently. These sauces will perfectly complement the gnocchi, adding extra flavor and taste.

Ingredients

for 3 large servings or 4 like in a restaurant 200 g chestnut flour 100 g white flour 00 a pinch of salt about 300 ml warm water*

Chestnut Flour Gnocchi

Ingredients

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