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Chestnut gnocchi recipe from of 17-11-2016 [Updated on 12-02-2018]
Chestnut gnocchi are a decidedly more autumnal alternative to the classic potato gnocchi we all know. The dough to prepare the Gnocchi with chestnuts it is very simple to make, in fact they are prepared with chestnut flour and 00 flour and simply mixed with a mix of water and milk. After seeing them on a restaurant menu during my last trip to Milan, I couldn't resist preparing them and I think I'll be revisiting them very often this year;)
The dressing I chose is one of my favorites, mushrooms and bacon that goes wonderfully with chestnuts.
Well friends, I'm leaving you because I'm running, this afternoon Barbie with Elisa and some friends from school is waiting for me one afternoon and I'd like to find time to prepare them some sweets for a snack, a kiss and see you later: *
How to make chestnut gnocchi
Put the dried porcini mushrooms in a small bowl with hot water and let them hydrate for 10 minutes.
Meanwhile, prepare the dough for the gnocchi. Put the two flours in a bowl, add milk, water and salt and mix.
Work until the mixture is smooth, then form a ball and let it rest for half an hour.
Transfer the dough to a floured pastry board and divide it into many rolled strips.
Then cut into dumplings of about 2 cm.
In a large pan, melt some butter by browning the garlic and bacon.
Then add the well-squeezed mushrooms and then mix everything with the fresh cream, cooking for 5 minutes.
Meanwhile, cook the gnocchi in plenty of salted water and cook for 7/8 minutes. As soon as they are ready, drain and transfer them to the pan.
Gently mix them with the sauce then add the Parmesan.
Add some sage leaves and serve your gnocchi di