OK, I’ll say it upfront. Doing everything from scratch is a bit of a pain. Let me specify. Cooking and peeling the chestnuts is a majorly annoying task. So if you have the option to buy cooked chestnuts… I’d go for it! 😉
Other than that, this recipe requires minimal ingredients and is easy to make! Easy enough to make on a weeknight for dinner, granted you have bought the ready boiled and peeled chestnuts or you have done the work the day prior. Which was the case for me.
Chestnut Gnocchi with Sage Butter (all gluten free!)
The first ingredient you need is 300g boiled and peeled chestnuts. For that, I cooked about 450g raw chestnuts. How do you do this? Bring a large pot of water to boil, and in the meantime, cut an ‘x’ into one side of the chestnuts, which makes it easier to peel them later. Once the water is boiling, add the chestnuts and boil for about 7 minutes. Take the pot off the heat and take one chestnut out at a time to peel. The reason I’m doing this is to keep the other chestnuts still warm, which makes it easier to peel them. Allow for about an hour for this task.
– 300g cooked and peeled chestnuts
– 150g rice flour
– 1 egg
– 2 large tbsp olive oil
– 200g butter
– 2 tbsp sage (fresh or dried)
1. Put the chestnuts into the blender until you get a pulvery consistency.
2. Put ground chestnuts, flour, egg and olive oil together and mix to a dough. If it’s too dry, add some water until you get a smooth dough.
3. Form long strings from the dough, about as thick as a finger and as long as you can get.
4. Cut the string into bite-sized pieces, then use the back of a fork to dent.
5. Bring a large pot with salted water to boil. Divide gnocchi into two batches and boil the first batch for about 4-5 minutes. Then do the same with the second batch.
6. In the meantime, in a pan melt butter and add sage. Add the cooked gnocchi to the pan and mix well.
7. Serve on a bed of greens or with some salad.