Chestnut flour gnocchi is not a new idea-- in Tuscany, chestnut flour has been used in an array of classic dishes. At one point in time, it was considered peasant food as it was a cheaper, high calorie alternative to wheat flour. Today chestnut flour is more expensive than wheat flour and harder to find. Despite this, I would argue that it is absolutely worth working with. When I learned about chestnut flour, I decided to develop a recipe that balanced the chestnut flour with semolina and 00 pasta flours to create the perfect, sweet & nutty bite. I like to serve these gnocchi with a spicy anchovy sauce.
Note: russet potato sizes vary, but using ~ 3/4 cups total flour for every 1 lb of potato is a good ratio to keep in mind
Recipe originally posted on my blog, https://theartistsappetite.com —Olivia Leadbetter
- Prep time 2 hours
- Cook time 20 minutes
- Serves 2-4
00 pasta flour
fresh or dried herbs of your choice (thyme, basil, chives, oregano...)
freshly ground black pepper
knob of butter
- Steam (or bake) a whole russet potato until you can easily stick a fork through it. Let the potato cool enough to peel it, but make sure it is still warm when you run it through the potato ricer (use a cheese grater if you don’t have a potato ricer! Its not ideal but it works!)
- Combine riced potato with flours, egg yoke, chopped herbs, and ground black pepper. Combine with a fork/ your hands until dough ball forms and is homogenous. Don’t over knead or you’ll get weird, gummy gnocchi (because more kneading = more gluten structure formation). Don’t under knead or the gnocchi will fall apart.
- Separate dough into segments. Roll segments gently into (gnocchi wide) tubes on a floured surface. Use a knife or bench scraper to cut tubes into nickel size dough pieces. Optional: Roll dough pieces against an indented surface to create grooves for the sauce to catch.
- Place gnocchi in salted boiling water and strain a minute after the gnocchi begin to float.
- Sear gnocchi in a pan with butter until golden brown. Add sauce of your choice.
- Note: If you don't want to cook the gnocchi right away, you can freeze the cut, uncooked pieces in an airtight container. I like to lay them out on a tray in the freezer first and then transfer them to a container later so they don't stick together when piled against one another.