Chestnut gnocchi with Taleggio and nuts sauce

The woods of October are full of wonders.

Flavors, colors but above all fruits. Even food enjoys the golden autumn sun and I want to celebrate it with delicate chestnut dumplings  (in Italian “gnocchi”) with a super sprint sauce with taleggio cheese and crunchy walnuts.

 

SERVES 4 PEOPLE
READY IN 30′

 

INGREDIENTS:

5 oz chestnut flour

1 ½ oz all-purpose flour

1 lb 8 oz boiled potatoes

1 egg

salt to taste

 

semolina to taste

 

1 piece of Taleggio cheese

½ glass milk

 

water and coarse salt to taste

 

1 tablespoon butter

1 sage leaf

2 tablespoons chopped walnuts

 

 

STEP 1: MAKE THE DOUGH

In a bowl mix the flours,  the boiled and mashed potatoes, the egg and salt and add – little by little – the water. Knead by hand to get a homogeneous ball.

    

 

STEP 2: SHAPE GNOCCHI

Divide the dough into 4 parts, then roll the pieces to make snakes on a lightly floured pastry board. With a fork, slice each snake into small pieces and pass them on the prongs of the fork to make the stripped.

Dust with a little bit of semolina.

 

STEP 3: MAKE THE SAUCE

Put the taleggio in a non-stick pan, add the milk and let it melt over low heat.

 

STEP 4: COOK GNOCCHI

Meanwhile, dip gnocchi in boiling salted water and cook about 1-2 more minutes after they come to the surface.

 

STEP 5: ADD THE SAUCE

Drain gnocchi and pour them in  melted butter and sage to flavor.

Put a spoonful of fondue on the bottom of the dish, add gnocchi and sprinkle with the chopped walnuts.

 

 

#getBready & enjoy oyur meal

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Post Author: Aurora

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