Potato Gnocchi with Roasted Chestnuts – Recipe

I apologise but MacBook Pro and I are still getting to know each other and I have some how managed to wipe out all the writing in these posts.  Here is the full post and I apologise for the mistake…..

Handmade Gnocchi are one of my favourite memories of my Nonna from childhood. These are light and beautiful and easy to make. Enjoy !!!

Ingredients:
Gnocchi ~
700gm Floury whole potatoes (skin on)
2 Large egg Yolks
1 cup Grated Parmesan
500gm crumbled Ricotta (Hung overnight to drain) 
Pinch Grated Nutmeg
1 T-spoon ground black Pepper
2 Cups Strong Plain Flour ( OO Flour if available) 
Sauce ~
2Kg Chestnuts 
500gm Button Mushrooms
1/2 cup Chopped Parsley
4 Cloves Garlic
150gm Butter
150ml Olive Oil 
1 Cup Grated Parmesan 

Method – 
Heat the oven to 250C until it reaches temperature.  Place the potatoes into a baking tray and bake for 30-45 minutes until tender.  Allow to cool until just warm.  Remove the soft flesh from the skin and mash them to remove all lumps.  I use a mouli like my Nonna did which passes the potato through a fine sieve to mash them.

The finished product should look like this.  Disguard any lumps or hard pieces so the mixture is smooth and light.

Add the Parmesan, nutmeg, pepper, Egg Yolks, Ricotta and a pinch of salt.  Begin to mix together being gentle.

Gradually add in the flour a little at a time until a soft dough forms.

The dough should come together perfectly like this.  Depending on how much water the potatoes contain the dough may require more or less flour than the recipe states.  This is a recipe that is about touch and feel.

Turn out onto a well floured bench and flour the dough.  Divide into four portions.

Roll into four balls and keep well floured.  Using one ball at a time roll the dough out into a long tube

Cut into bite sized portions and flour well

Turn out onto a linen table cloth and allow the outside of the gnocchi to dry slightly and form a crust.  Winter time this isnt so easy 🙂

Chestnut Sauce – 

Pre-heat the oven to 250c . Pierce the chestnuts with a small knife and place into a pan.Once the oven has reached temperature place the chestnuts into the oven and roast for 30 minutes.  Place to one side and allow to cool.  Peel.

Add the olive oil to a hot pot and add the chestnuts. Cook until they begin to brown and Caramelise.

Peel the garlic and finely chop and add to the chestnuts.

Slice the mushrooms and finely chop the Parsley.

Add the butter to a pan and melt.  Once the pan is hot add in the sliced mushrooms and begin to brown.  Once they are cooked add in the chestnut mixture and allow to simmer gently.

Place a generous pot of water in the stove to boil.  Once rapidly boiling add in the gnocchi.  THIS IS A QUICK COOK !!  Once the Gnocchi floats it will be cooked within 1 minute.  You cannot leave them longer as they will absorb oo much water and go soggy.  Drain !

Add to the pot with the chestnut sauce.  Add the parsley and parmesan and gently mix through.  If there isn’t enough sauce add more olive oil.

Serve and garnish with extra Parmesan.  AMAZING !!!!

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