Chestnut Gnocchetti

Chestnut gnocchetti are a delightful autumn dish that flavors the cooler days. Here is a basic recipe, and then I’ll give it an Italian touch by adding some possible variations.

Ingredients

• 200 g of chestnut flour
• 100 g of potatoes
• 100 g of all-purpose flour
• Salt, to taste
• Water, if necessary

Preparation

1. Start by boiling the potatoes until they are soft. Once ready, peel them and mash them with a potato masher.
2. In a bowl, combine the mashed potatoes with the chestnut flour and all-purpose flour. Mix everything adding a pinch of salt until you get a homogeneous dough. If too dry, adjust with a little water.
3. Dust the work surface with a little flour and take a piece of dough at a time. Form cylinders and cut them into pieces of about 2 cm to obtain the gnocchetti.
4. Roll each gnocchetto on a fork or a gnocchi board to give it the typical ridged shape.
5. Bring a pot of salted water to a boil and cook the gnocchetti until they float to the surface, this usually takes a few minutes.
6. Carefully drain the gnocchetti and season them to your liking.

To give it an Italian touch, you could dress them with a sausage ragù or a porcini mushroom sauce, which pairs well with the flavor of chestnuts. If you prefer something simpler, an emulsion of butter, sage, and a sprinkle of Parmesan can enhance their taste without overpowering it.

If you have specific preferences or dietary restrictions, let me know so I can recommend variations that suit you!