Chestnut Gnocchetti

The chestnut gnocchetti are an exquisite autumnal dish that flavors the cooler days. Here is a basic recipe, then I will give you an Italian touch by adding some possible variations.

Ingredients

• 200 g chestnut flour
• 100 g potatoes
• 100 g 00 flour
• Salt, to taste
• Water, if necessary

Preparation

1. Start by boiling the potatoes until they are soft. Once ready, peel them and pass them through the potato ricer.
2. In a bowl, combine the potato puree with the chestnut flour and the 00 flour. Mix everything adding a pinch of salt until you obtain 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 the fork or on the gnocchi board to give the typical ridged shape.
5. Bring a pot of salted water to a boil and cook the gnocchetti until they rise to the surface, usually it takes a few minutes.
6. Drain the gnocchetti carefully and season them to your liking.

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

If you have specific preferences or dietary restrictions, let me know so I can suggest suitable variations!