Chestnut Gnocchi with Porcini and Sage

Name: Chestnut Gnocchi with Porcini and Sage
Prep time: 50 min
Cook time: 15 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 500 g Potatoes (floury type); 250 g Unsweetened chestnut puree; 180 g All-purpose flour (00 type); 1 pc Egg yolk; 1 tsp Salt; null pinch Freshly grated nutmeg; 300 g Porcini mushrooms (fresh); 60 g Butter; 2 cloves Garlic; 15 leaves Fresh sage leaves; 50 g Parmesan cheese (grated); 2 tbsp Olive oil; null to taste Freshly ground black pepper

Difficulty

medium

Time

1h 5m

Price Category

average

Calories

High

Imagine soft, flavorful chestnut gnocchi perfectly harmonizing with the rich, earthy taste of porcini mushrooms and the aromatic freshness of sage. This dish is a true autumn dream, bringing the scent of the forest to your table. Its creamy texture and deep flavors are guaranteed to enchant everyone. It's an ideal choice for a special dinner or a cozy family lunch.

Steps

Prepare Gnocchi Base

Boil the potatoes in their skins, then peel and mash them while still warm. Add the chestnut puree, egg yolk, salt, nutmeg, and gradually the flour. Quickly knead into a soft but not sticky dough. Do not over-knead, as the gnocchi will become tough.

Shape Gnocchi

Divide the dough into several portions and roll them into ropes about 2 cm (0.8 inches) thick. Cut the ropes into 2-3 cm (0.8-1.2 inch) pieces, then gently press each piece with the back of a fork to create ridges. Place them on a lightly floured tray.

Prepare Porcini Sauce

In a large skillet, heat the olive oil and butter over medium heat. Add the thinly sliced garlic and fresh sage leaves, sauté for 1-2 minutes until fragrant. Add the cleaned and sliced porcini mushrooms, then sauté over higher heat for 5-7 minutes until softened and lightly browned. Season with salt and pepper to taste.

Cook and Serve Gnocchi

Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook for 2-3 minutes until they float to the surface. Remove them with a slotted spoon and immediately transfer them to the skillet with the porcini sauce. Gently toss to coat all the gnocchi. Serve immediately, sprinkled with freshly grated Parmesan cheese.

	Per 100g	Per Serving 250g
Calories	380 kcal	950 kcal
Protein	12g	30g
Fat	18g	45g
Carbohydrate	42g	105g
Fiber	6g	15g
Sugar	3g	7.5g

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vegetables

vegetarian

boiled

everyday

main course

soft

Italian

autumn

Hot

Chestnut Gnocchi with Porcini and Sage

Difficulty

Time

Price Category

Calories

ingredients

Steps

Prepare Gnocchi Base

Shape Gnocchi

Prepare Porcini Sauce

Cook and Serve Gnocchi

Extra Tips

► Don't use too much flour for the gnocchi dough, otherwise it will be tough; add just enough to bring it together.

► If fresh porcini are not available, you can use dried ones: soak them in warm water for 20 minutes, then drain and use.

► Gnocchi is best enjoyed fresh, but if there's any left, it can be stored in the fridge for 2-3 days and is delicious pan-fried in butter.

Nutrition