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Chestnut gnocchi
1 h active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 511
  • Fat about 15g
  • Carbohydrates about 78g
  • Protein about 12g
This is needed
This is needed for 4 people
Gnocchi dough
  • salted water, boiling
  • 500 g mealy potatoes
  • 220 g frozen chestnut puree, defrosted
  • 200 g white flour
  • 1 egg
  • 0.25 tsp nutmeg
  • 1 tsp salt
To shape
  • 2 tbsp Maizena cornflour, to dust
Gnocchi
  • salted water, boiling
Thyme butter
  • 50 g butter
  • 2 tbsp pumpkin seeds
  • 1 tbsp thyme leaf
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And that's how it's done
And that's how it's done
Gnocchi dough
Cook the potatoes (uncovered) in salted water for approx. 20 mins. until soft. Drain the potatoes, allow to cool slightly, peel while still warm, pass through a food mill and into a bowl. Add the chestnut puree, flour, egg, nutmeg and salt, mix well by hand. The mixture should still be moist but no longer stick to your hands.
To shape
Sprinkle a little cornflour over the work surface. Shape the mixture into rolls approx. 2 cm in diameter. Cut the rolls into pieces approx. 2 cm long, place the gnocchi on a tea towel.
Gnocchi
Cook the gnocchi in batches in simmering salted water for approx. 5 mins. until they float to the surface. Remove with a slotted spoon, drain.
Thyme butter
Heat the butter, pumpkin seeds and thyme in a non-stick frying pan until it foams and smells slightly nutty. Remove the pan from the heat, add the gnocchi, heat through in the butter.