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
Share on:
