Chestnut Flour Gnocchi

Chestnut Flour Gnocchi

Chestnuts are in season, and this is the time of year when you can find fresh chestnut flour to use in your holiday baking. Or, if you’re lucky enough, you can make your own.

For the gnocchi:
3 pounds russet potatoes or about 6 medium potatoes, peeled, washed, and cut in quarters or 3 cups leftover mashed potatoes or instant mashed potatoes
2 teaspoons of salt
2 large eggs, room temperature
1 cup chestnut flour
2 cups all-purpose flour or gluten free 1-1 flour

To prepare the gnocchi: If you’re using leftover or instant mashed potatoes, skip to the next step –
In a large pot, cover potatoes with water and bring to a boil. On a low boil, cook the potatoes for 15-20 minutes, or until fork tender.
Allow the potatoes to cool a bit, then mash them – either use a potato masher or put them through a ricer (this gives best results.) Put the mashed potatoes aside to cool completely.

Once cool, put the potatoes into a large mixing bowl. Beat the eggs in a small bowl and carefully pour them over the potatoes. With a fork or a mixing spoon, gently combine the eggs with the potatoes.,

Sift the chestnut flour over the mixture, stirring again until the flour is blended into the mixture. Add the all purpose flour and stir until just combined.

Knead the dough for about 5 minutes, until it holds together. Divide the dough into two logs, then slice each log into quarters. Roll each quarter into a rope, about 12 inches long and about 1 inch around. Cut into 1-inch lengths. Use a fork to gently impress ridges in the gnocchi dough.

To cook:
Fill a large pot three-fourths full of water, add the salt, and bring to a boil over high heat.
Cook the gnocchi in 3 or 4 batches so they don’t stick together. As they cook, the gnocchi will float to the top of the pot. Remove them with a slotted spoon and drain on a plate lined with paper towels. You can also add the gnocchi to a waiting pan to saute in butter and serve with roasted veggies, or smother in sauce and cheese.

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