Chestnuts gnocchi with mushrooms

Name: Chestnuts gnocchi with mushrooms
Prep time: 1 h
Total time: 1 h
Cuisine: European, Italian, Mediterranean
Ingredients: 600g of mixed mushrooms (wild or chestnuts or porcini mushrooms); 2 garlic cloves; 1 sprig of rosemary; 2 tbsp of extra virgin olive oil 20g of unsalted butter; 50g of grated Grana Padano cheese; Salt and peppe to taste; 600g of boiled potatoes (riced) 80g of plain flour; 160g chestnut flour; 80g of grated Grana Padano cheese; Salt and pepper to taste Extra flour to dust; 1 yolk; Nutmeg

5 steps

Prep:1h

In Abruzzo, we often enrich gnocchi with chestnut flour, obtained from fresh chestnuts harvested during the autumn months. Our family was particularly keen as we owned a few chestnut trees up in the mountains. They are a little softer and sweeter than normal potatoes gnocchi. The sauce adds to the woodland theme with mixed mushrooms and herbs.

Updated at: Thu, 17 Aug 2023 04:45:36 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories627.4 kcal (31%)

Total Fat23.2 g (33%)

Carbs86.7 g (33%)

Sugars3 g (3%)

Protein20.3 g (41%)

Sodium1005.8 mg (50%)

Fiber4.8 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

600gmixed mushrooms

wild or chestnuts or porcini mushrooms

2garlic cloves

1 sprigrosemary

2 Tbspextra virgin olive oil

20gunsalted butter

50ggrated Grana Padano cheese

For the gnocchi dough

600gpotatoes

boiled, riced

80gplain flour

160gchestnut flour

80ggrated Grana Padano cheese

Instructions

Step 1

Start by preparing the gnocchi. Boil the potatoes until soft, remove from the water and peel. Mash them with a ricer and set aside to cool. Once the mashed potatoes are cool to the touch, knead them well until smooth with the flour, egg, chestnut flour and Grana Padano cheese, adding a touch of salt, pepper and nutmeg to taste. Depending on the consistency, you can add a touch of extra flour – the dough should be moist but not wet.

Step 2

To form the gnocchi, take a piece of dough and with the palm of your hands, roll it out to create a long, thick string of dough. Repeat the process until all the dough is used. Next cut the gnocchi into short lengths or rectangles with a dough scraper or blunt knife, dusting the gnocchi with extra flour as you cut to absorb excess moisture. (If you want to go the extra mile, get your hands on a wooden butter paddle or pasta comb, with which you can create a beautiful pattern on the gnocchi by rolling each of them on it). Once complete, place the gnocchi on a baking tray, dust with flour again and set aside (the gnocchi can also be prepared in advance, frozen and cooked from frozen).

Step 3

Rinse the mushrooms and trim any damaged or excessively muddy parts. Chop them in large rough quarters and cook straight away: heat the oil in a pan and fry the rosemary until it’s crispy. Remove the rosemary, set aside then add the garlic to the oil and fry until golden. Now add the mushrooms, a pinch of salt and pepper and cook on medium heat for about 4 minutes until soft.

Step 4

Gently drop the gnocchi in salted boiling water and cook for about 2-3 minutes or until they float to the surface.

Step 5

Strain the gnocchi and add them to the pan with the mushroom. Add a knob of butter, half a glass of cooking water and a spoon of grated cheese. Remove the pan from the heat and mix well by stirring and tossing the gnocchi in the dressing to make sure it is well coated. Season to taste and plate while hot. Top with grated Grana Padano cheese followed by a sprinkling of the fried rosemary leaves.