Chestnut Gnocchi with Chocolate Sauce

Name: Chestnut Gnocchi with Chocolate Sauce - Eleonora J.
Ingredients: For 4; 5 servings: For chocolate and hazelnut sauce:; 25 g hazelnuts; 100 g milk chocolate; broken into pieces; 50 ml whipping cream For chestnut gnocchi:; 250 g chestnut puree (sweetened and with rum); 200 g ricotta cheese (drained; if necessary) / curd; 1 small egg; 50 g flour (2 tablespoons) For sautéing in vanilla butter:; 2 good tablespoons of butter; ½ vanilla pod; 4 teaspoons powdered sugar For serving: cocoa powder / finely grated chocolate

Desert - Chestnut Gnocchi with Chocolate Sauce by Eleonora J. - Recipia

To prepare a delicious chocolate hazelnut sauce, start by roasting the hazelnuts in the oven. Preheat the oven to 200 degrees Celsius and place the hazelnuts on a baking tray. Roast them for 5 minutes, turning them a few times to prevent burning. Once they are lightly browned, remove the hazelnuts from the oven and transfer them to a clean towel. Rub them well to remove the skin. Then, place the hazelnuts in a food processor and blend until they become a smooth and homogeneous paste. In another bowl, melt the chocolate in a bain-marie, being careful not to burn it. Once the chocolate is completely melted, add the hazelnut paste and mix well. After the ingredients have combined, add the whipped cream and mix again for a few seconds. Set the sauce aside to cool. If desired, you can prepare the sauce a day in advance and store it in the refrigerator in a jar. When you want to use it, dip the jar in hot water for 10 minutes to warm it up. To prepare chestnut gnocchi, start by mixing ricotta or cottage cheese well with the chestnut puree using a fork. Add a beaten egg and mix well. Then, gradually incorporate the flour, homogenizing the composition. Don't worry if the dough becomes a little sticky; this is normal, and there's no need to add more flour. On a floured working surface, take a heaping tablespoon of the dough and form a thin roll with a diameter of about 1.5 cm. Cut the roll into thick slices of about 1 cm. Use a turned fork to imprint each piece of dough, giving them the characteristic gnocchi pattern. Transfer them to a baking tray lined with floured parchment paper. In a large pot, bring plenty of water to a boil. Once the water is boiling, reduce the heat to low. Boil the gnocchi for 1 minute, starting to count from the moment they rise to the surface. Remove the gnocchi with a slotted spoon, drain them, and immediately transfer them to a bowl with melted vanilla butter. To sauté the gnocchi in vanilla butter, melt the butter in a larger pan. Add the vanilla seeds and mix well. Add the drained gnocchi and sauté for 1 minute, shaking the pan to coat them evenly with butter. Sprinkle sugar over them and sauté for another 30 seconds, stirring gently. For serving, you can place the gnocchi in a bowl, pour the chocolate sauce over them, and gently mix to coat. Then, divide them into small bowls and sprinkle with cocoa powder. Alternatively, you can distribute the gnocchi directly into individual bowls, adding the chocolate sauce on top and sprinkling cocoa powder without mixing. Serve the gnocchi warm to fully enjoy the combination of flavors and textures. This recipe will bring a touch of magic to any meal, making it a perfect choice for special occasions or simply to indulge yourself.