Make Ahead

Chestnut Flour Gnocchi

April 11, 2021
0 Ratings
Photo by Olivia Leadbetter
Author Notes

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, —Olivia Leadbetter

  • Prep time 2 hours
  • Cook time 20 minutes
  • Serves 2-4
  • 1 russet potato
  • 1 egg yoke
  • 1/3 cup 00 pasta flour
  • 1/3 cup semolina flour
  • 1/3 cup chestnut flour
  • 1 handful fresh or dried herbs of your choice (thyme, basil, chives, oregano...)
  • 1 pinch freshly ground black pepper
  • 1 knob of butter
In This Recipe
  1. 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!)
  2. 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.
  3. 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.
  4. Place gnocchi in salted boiling water and strain a minute after the gnocchi begin to float.
  5. Sear gnocchi in a pan with butter until golden brown. Add sauce of your choice.
  6. 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.

See what other Food52ers are saying.

0 Reviews