Chestnut Gnocchi from Val d’Ossola
Traditional recipe from Val d'Ossola (Piedmont): gnocchi made with potatoes and chestnut flour, dressed with melted butter and Ossolano cheese or Toma. An autumnal first course from Piedmontese mountain cuisine, different from the pumpkin variation.
Ingredients
For 4 personeFor the gnocchi
For dressing
Before you start
Method
Boil the potatoes
Boil the unpeeled potatoes in plenty of salted water for 30-40 minutes, until tender.
Mash the potatoes
Peel them while still hot and press them through a potato ricer onto a pastry board, leaving them to cool slightly.
Make the dough
Add the chestnut flour, plain flour, egg and salt. Knead quickly until you have a smooth dough, without overworking it to prevent it from becoming rubbery.
Shape the gnocchi
Form the dough into ropes about 2 cm thick and cut them into small pieces; if desired, mark them with the tines of a fork.
Cook the gnocchi
Cook the gnocchi in plenty of boiling salted water until they float to the surface, then remove them with a slotted spoon.
Prepare the dressing
Meanwhile, melt the butter in a frying pan with a few sage leaves, until it turns lightly nutty brown.
Toss and serve
Toss the gnocchi in the melted butter, sprinkle with grated Ossolano cheese or Toma and a grind of black pepper. Serve immediately while piping hot.
Good to know
Tips
Do not overwork the dough, or it will become rubbery. If it is sticky, add one extra tablespoon of plain flour.
Variations
Also delicious dressed with porcini mushroom sauce, or with melted butter and a drizzle of chestnut honey for a more indulgent version.
Storage
Raw gnocchi can be stored in the refrigerator for one day on a floured tray, or frozen raw on a tray and then transferred to a bag.
Nutritional values
Approximate values per porzioneBehind this recipe
In the Alpine valleys of Piedmont, chestnut flour replaced wheat flour during lean times: in Val d'Ossola, chestnut gnocchi are linked to the tradition of mountain cheeses such as Ossolano.
