Chestnut Gnocchi
An Original Recipe by Lorraine Elliott
Preparation time: 40 minutes
Cooking time: 30 minutes
Serves 4 as a main or 6 as an entree
Gnocchi:
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1kg/2.2lbs potatoes
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1/2 cup/75g/2.6ozs chestnut flour
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2 cups/300g/10.6ozs plain all purpose flour plus 1/4 cup extra for dusting and rolling
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1 teaspoon ground nutmeg
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1 egg
Sauce
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1/2 tablespoon oil for frying
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1/4 onion sliced
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1-2 cloves garlic, thinly sliced
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400ml/14flozs cream
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30g/1oz reggiano cheese grated
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200g/7ozs vaccum packed chestnuts (I found a packet of these in an asian grocery store)
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Salt and pepper
To decorate
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35g/1oz reggiano cheese grated
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baking tray lined with
Step 1 - Steam potatoes until soft and mash and remove skin using a ricer. This should yield about 700grams of mashed potato. Cool.
Step 2 - In a bowl, whisk flours and ground nutmeg together until all lumps are removed and they are well combined.
Step 3 - On a clean surface, sprinkle a little flour and make a volcano shape with the potato and place the egg in the middle. Sprinkle flour over in 2-3 batches and knead for a few minutes until it has come together. Sprinkle with a little more flour on top and under and rest for 15 minutes.
Step 4 - Cut into 5-6 pieces and roll each pieces into a thin, rope shape about 1.5-2cms in diameter. Cut into smaller pieces about 2.5 cms/1inch long with a floured cutter and place on a lightly floured tray until you need to cook them, perferably within 30-60 minutes. They will get rather moist even with a dusting of flour on the top so if need to wait a while I'd suggest freezing them.
Step 5 - Make the parmesan crisps. In a 200C/400F oven, place 4-6 piles of the grated cheese in circles and bake for 3-5 minutes until melted. Cool.
Step 6 - Put a large pot of water to boil and salt it. Carefully drop the gnocchi into the boiling water and allow to cook until it floats to the top. Remove with a slotted spoon.
Step 7 - Meanwhile fry onions and garlic in the oil in a small saucepan until onions are translucent and then add cream and simmer and then add cheese and stir. Pick out the broken chestnut pieces and add those to the sauce. Season with salt and pepper to taste.
Step 8 - When the gnocchi is cooked and drained, simmer in the sauce briefly and spoon on a plate. Top with whole chestnuts and cooled parmesan crisp.