Chestnut Gnocchi with Porcini Mushrooms and Fresh Thyme

Name: Chestnut Gnocchi with Porcini Mushrooms and Fresh Thyme
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 100 g Chestnut flour; 100 g All-purpose flour (plus extra for dusting); 1 pc Large egg yolk; 5 ml Salt; null pinch Nutmeg; 300 g Fresh porcini mushrooms (or 30g dried, rehydrated); 2 pc Medium shallots; 2 cloves Garlic; 4 sprigs Fresh thyme; 50 g Butter; 30 ml Olive oil; 100 ml Vegetable broth; 50 g Parmesan cheese (for serving); null to taste Black pepper

Difficulty

medium

Time

1h 10m

Price Category

average

Calories

Medium

Indulge in this exquisite, autumn-inspired gnocchi dish! The soft, subtly sweet chestnut gnocchi perfectly harmonizes with the earthy porcini mushrooms and the aromatic fresh thyme. This meal is a true comfort on colder days, guaranteed to enchant your taste buds. It's an ideal choice for an elegant dinner or a cozy family lunch.

Steps

Prepare Gnocchi Dough

Boil potatoes until very tender. Peel and mash them while hot, then let cool slightly.

Mix Gnocchi Dough

Combine mashed potatoes with chestnut flour, all-purpose flour, egg yolk, salt, and a pinch of nutmeg. Knead gently until a soft, cohesive dough forms. Do not overwork.

Form Gnocchi

Roll small portions of dough into long ropes (about 1.5 cm thick). Cut into 2 cm pieces. Gently roll each piece over a gnocchi board or fork tines to create ridges. Place on a floured tray.

Cook Gnocchi

Bring a large pot of salted water to a gentle boil. Cook gnocchi in batches until they float to the surface (about 2-3 minutes). Remove with a slotted spoon and set aside.

Sauté Mushrooms

Clean and slice porcini mushrooms. Finely chop shallots and garlic. In a large pan, melt butter with olive oil over medium heat. Add shallots and sauté until translucent (3-4 minutes). Add garlic and cook for another minute.

Finish Dish

Add sliced porcini mushrooms to the pan and cook until tender and lightly browned (5-7 minutes). Deglaze with vegetable broth, scraping up any browned bits. Add fresh thyme leaves and the cooked gnocchi. Toss gently to combine and heat through for 2-3 minutes. Season with salt and black pepper to taste.

Serve

Serve immediately, garnished with freshly grated Parmesan cheese and a few extra thyme sprigs.

	Per 100g	Per Serving 250g
Calories	200 kcal	500 kcal
Protein	7g	17.5g
Fat	9g	22.5g
Carbohydrate	23g	57.5g
Fiber	3.5g	8.75g
Sugar	2.5g	6.25g

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vegetables

vegetarian

boiled

everyday

main course

soft

Italian

autumn

Hot

Chestnut Gnocchi with Porcini Mushrooms and Fresh Thyme

Difficulty

Time

Price Category

Calories

ingredients

Steps

Prepare Gnocchi Dough

Mix Gnocchi Dough

Form Gnocchi

Cook Gnocchi

Sauté Mushrooms

Finish Dish

Serve

Extra Tips

► Do not overwork the gnocchi dough, or it will become tough; knead just until it comes together.

► If fresh porcini are unavailable, rehydrate dried ones in hot water before use.

► For an extra layer of flavor, pan-fry a few sage leaves in butter and sprinkle over the gnocchi before serving.

Nutrition