Gnocchi di castagne della Valle Argentina - Primi Piatti
The Argentina Valley lies between the Alps and the sea. Here, you can find tasty chestnuts, which are used for this speciality. The gnocchi can be served with fresh vegetables or with the traditional pesto Genovese.
Ingredients for 4 people:
600g floury potatoes
300g peeled chestnuts
80g white flour
80g chestnut flour
Peel and cook potatoes, cook chestnuts separately. Then puree both together and sieve in the white flour and chestnut flour. Beat the eggs and add salt, pepper and nutmeg. Now knead
everything together into a lump and taste.
Shape 1 – 2cm thick balls from the dough. Cook these in salt water, until they float to the top.
To give the gnocchi a golden brown crust, fry in a frying pan with olive oil and sage leaves for a few minutes.