📝 About This Recipe
Transport your senses to the misty autumn forests of Northern Italy with these Gnocchi di Castagne, a seasonal masterpiece that balances earthy sweetness with a velvety texture. Unlike traditional potato gnocchi, the addition of chestnut flour lends a nutty depth and a beautiful mahogany hue that is quintessentially Alpine. Tossed in a luxurious brown butter and sage sauce, this dish is a comforting embrace of rustic Italian tradition and sophisticated flavor.
🥗 Ingredients
For the Gnocchi Dough
- 500 grams Starchy Potatoes (such as Russet or Yukon Gold, skin on)
- 150 grams Chestnut Flour (sifted to remove lumps)
- 100 grams Type 00 Flour (plus extra for dusting the work surface)
- 1 large Egg (lightly beaten)
- 1 teaspoon Fine Sea Salt
- 1/4 teaspoon Nutmeg (freshly grated)
For the Sauce and Garnish
- 100 grams Unsalted Butter (high quality European style preferred)
- 12-15 pieces Fresh Sage Leaves (whole)
- 50 grams Walnut Halves (roughly chopped and toasted)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Lemon Zest (optional, for a bright finish)
👨🍳 Instructions
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1
Place the whole, unpeeled potatoes in a large pot and cover with cold salted water. Bring to a boil and simmer for 25-30 minutes until fork-tender.
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2
Drain the potatoes and peel them while they are still hot (hold them with a clean kitchen towel to protect your hands).
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3
Immediately pass the hot potatoes through a potato ricer onto a clean work surface or a parchment-lined baking sheet. Spread them out to allow steam to escape for 5 minutes; this ensures light, non-gummy gnocchi.
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4
In a small bowl, whisk together the chestnut flour, 00 flour, salt, and nutmeg.
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5
Mound the riced potatoes and create a well in the center. Pour the beaten egg into the well and sprinkle the flour mixture over the top.
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6
Using a bench scraper or your hands, gently fold the ingredients together. Knead very lightly until a soft, uniform dough forms. Do not overwork the dough or the gnocchi will become tough.
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7
Clean your work surface and dust it lightly with 00 flour. Cut the dough into 4 manageable pieces.
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8
Roll each piece into a long rope about 3/4 inch (2cm) thick. Use a sharp knife to cut the ropes into 1-inch nuggets.
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9
Optional: Roll each nugget over a gnocchi board or the tines of a fork to create ridges, which help catch the sauce.
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10
Bring a large pot of water to a rolling boil and add plenty of salt.
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11
While the water boils, melt the butter in a large skillet over medium heat. Cook until the butter begins to foam and turn a light golden brown with a nutty aroma.
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12
Add the sage leaves to the butter and fry for 1-2 minutes until crisp. Remove from heat momentarily so the butter doesn't burn.
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13
Drop the gnocchi into the boiling water in batches. Once they float to the surface (about 2-3 minutes), let them cook for an additional 30 seconds.
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14
Use a slotted spoon to transfer the gnocchi directly into the skillet with the brown butter and sage. Add 2 tablespoons of the starchy pasta water.
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15
Toss gently over low heat to coat. Add the toasted walnuts, grated Parmigiano-Reggiano, and black pepper. Serve immediately with a touch of lemon zest if desired.
💡 Chef's Tips
Always boil potatoes with the skin on to prevent them from absorbing too much water, which leads to heavy gnocchi. Chestnut flour is gluten-free and very absorbent; if the dough feels too sticky, add a touch more 00 flour, but keep it as light as possible. Work with the potatoes while they are hot; cold potatoes will result in a lumpy, gluey texture. If you cannot find chestnut flour, you can roast and finely grind fresh chestnuts, though the texture will be more rustic. To freeze, place uncooked gnocchi on a tray in the freezer until solid, then transfer to a bag; cook directly from frozen.
🍽️ Serving Suggestions
Pair with a medium-bodied white wine like a Verdicchio or a light red like a Pinot Nero (Pinot Noir). Serve alongside a crisp radicchio and endive salad with a balsamic vinaigrette to cut through the richness. A side of roasted wild mushrooms enhances the earthy notes of the chestnut. Finish the meal with a simple poached pear for a truly autumnal Italian experience. For an extra touch of decadence, drizzle a few drops of high-quality aged balsamic vinegar over the plated gnocchi.