Chestnut and potato gnocchi

Serves: 6

Chestnut and Potato Gnocchi with Sage and Brown Butter


5 large Desiree potatoes
2 egg yolks
Pinch of nutmeg
Pinch of salt
130g/4.5 oz chestnut flour
80g/2.75 oz plain flour (plus extra for dusting)
1 bunch sage
250g/ 9oz butter
36 roasted, peeled chestnuts
Pecorino cheese to serve


1. Boil potatoes in simmering water until soft. Strain and place on a tray in a hot oven for 5 minutes or until dry. In the meantime separate the eggs and bring a large pot of water to the boil.

2. Once potatoes are dry, remove from the oven. Peel and mash thoroughly, ensuring there are no lumps. Add yolks, nutmeg and both flours. Season and mix well.

3. Divide the dough into six pieces, dust the bench and roll into large sausages to desired thickness, then cut into individual gnocchi. Cook in batches in the boiling water for 1-2 minutes or until they float to the surface.

4. Heat butter in a large pan until golden brown. Add the chestnuts, gnocchi and sage. Toast in butter until the chestnuts are brown and sage is crisp. Serve and top with shaved pecorino cheese.

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