Chestnut Gnocchi with pancetta and sage butter
Source: https://www.meranermuehle.it/rcp_recipe/chestnut-gnocchi-with-pancetta-and-sage-butter
Total time
30 Minutes
Baking/cooking time
24 Minutes
Difficulty
easy
Ingredients
4 portions
| 1000 | g | potatoes (floury) |
| 300 | g | Chestnut flour |
| 3 | eggs | |
| pinch | salt | |
| q.s. | pepper | |
| 1 | pinch | nutmeg |
| 60 | g | butter |
| 150 | g | pancetta bacon (cubed) |
| 4 | Sheet | sage leaves |
Preparation
Peel the potatoes and boil them in salted water for approx. 20-30 minutes, depending on the size. Leave to cool then mash with a potato masher.
Add the chestnut flour and eggs to the potato mixture and season with salt, pepper and nutmeg. Mix together well until a smooth and consistent dough is obtained then cut into gnocchi about 2 cm in size. Shape each one into a ball and press them gently with a fork so that the mark remains.
Cook the gnocchi in boiling salted water for approx. 4 minutes until they float to the surface of the water.
In the meantime, melt the butter in a frying pan. Add the cubed pancetta and saute’ in the butter. Add the sage leaves then the gnocchi to the frying pan, stir well then serve.
In collaboration with @annalenashearthbeat
Chestnut flour
La farina di castagne del Molino Merano conquista con il suo aroma dolce e fruttato e per il leggero retrogusto terroso dei marroni. In combinazione con altre farine aromatizza torte, biscotti, pasta e anche il pane. Provatelo e lasciatevi sedurre dal gusto speciale!
300 g
€5.35
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