Chestnut Gnocchi with Parmesan Cheese

For the Chestnut Gnocchi with Parmesan, first wash the potatoes and cook in salted water until soft, 25 to 30 minutes.

In the meantime, roughly dice the chestnuts, put them in a pot with 150 ml of water and simmer on low heat for 6 to 8 minutes. Finely puree the chestnuts with the remaining liquid in a blender.

Drain the potatoes, peel them and press them through a potato ricer into a bowl while they are still hot. Add the mashed chestnuts, egg yolks, flour, salt and nutmeg and quickly knead everything into a dough that just doesn’t stick, adding a little more water or flour if needed.

Shape the dough on a floured surface into rolls about 2 cm thick and cut into pieces about 2 cm long. Use the tines of a fork to press in the typical gnocchi pattern. Let the gnocchi rest for about 15 minutes, then cook in batches in boiling salted water for 2-3 minutes. Rinse in cold water and drain well.

Peel and finely dice the shallots and garlic. Wash and quarter the cherry tomatoes. Heat the olive oil and butter in a pan, sauté the shallots and garlic until translucent and add the tomatoes. Melt over medium heat until the tomatoes are completely cooked. Season with salt and pepper and toss the gnocchi in it until hot.

Arrange the chestnut gnocchi with Parmesan cheese in deep plates and serve sprinkled with Parmesan cheese and chive rolls.

Preparation Tip:

The chestnut gnocchi with parmesan goes well with a red cabbage salad.

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