Chestnut gnocchi

Name: Chestnut gnocchi
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: Red potatoes 2.2 lbs; Chestnut flour 2 ½ cups; Type 00 flour 0.8 cup; Eggs medium 1; Fine salt to taste; Butter ½ cup; Sage 6 leaves; Salted ricotta cheese to taste

it de es fr br

Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 60 min
Serving: 4
Cost: Low

PRESENTATION

Chewy, soft chestnut gnocchi bring cozy warmth and that rich, earthy note everyone craves from traditional American recipes—especially in autumn, but honestly, they're too good for just one season. Their gentle sweetness from chestnut flour and fluffy bite stand out right away, making these gnocchi a nice choice when you want true comfort food on your table. That natural brown color looks pretty great, especially scattered with parmesan or slipped into a hearty sauce...they just look like what you want to eat when it's cool outside or you’re just wanting something satisfying. While popular for quick weeknight family meals, these gnocchi also hold up as a surprising addition to classic budget meals, since they celebrate seasonal ingredients without costing a fortune. Families looking for reliable but slightly different dishes always appreciate how these gnocchi naturally fit into familiar traditions of classic American cooking, right alongside roasted veggies or meaty mains at a family dinner. For anyone who just enjoys food that feels GOOD and looks inviting, it’s easy to see why people come back to chestnut gnocchi—can't beat that gentle, moist chew and comforting feel everyone wants during busy evenings.

Busy parents and regular home cooks find chestnut gnocchi brings flexibility right when it’s needed, since these dumplings slide smoothly into sheet pan recipes, big family meal spreads, or even as make-ahead meals if planning’s your thing (seriously helpful for school nights!). Not just another option for the "what’s for dinner" panic—they can work with so many American recipes, showing up with just a drizzle of olive oil and fresh cheese for something simple or tossed right into those favorite one-pot mains (think classic butter and sage or even as a stovetop star paired with slow cooker roasts). Because they're always a little special but never fussy, chestnut gnocchi let families enjoy something good while keeping dinner pretty easy. Even though they aren’t loud on the plate, that nutty taste and homey sweet texture make every meal just feel more "together." People like them just as much for weeknight dinners as they do set out for Sunday gatherings—and that's the happy sort of versatility that busy families and regular bakers truly appreciate when cooking for those they care about. Simple, satisfying, and, honestly, DELICIOUS in that old-fashioned crowd-pleasing way...this is comfort food done exactly right.

INGREDIENTS

Red potatoes 2.2 lbs (1 kg)

Chestnut flour 2 ½ cups (300 g)

Type 00 flour 0.8 cup (100 g)

Eggs 1 - medium

Fine salt to taste

for the seasoning: Butter ½ cup (120 g); Sage 6 leaves; Salted ricotta cheese to taste

Preparation

How to prepare Chestnut gnocchi

To prepare chestnut gnocchi, first, boil the potatoes in a large pot full of water 1. Cook them for about 30-40 minutes from boiling 2, until they are tender when pricked with a fork. When they are well cooked, drain them and mash them, still hot, in a bowl with a potato masher 3.

Add the chestnut flour 4 and a pinch of salt 5. Start kneading with your hands 6.

Then add the all-purpose flour 7 and the previously beaten egg 8. Continue kneading by hand 9 until you get a homogeneous mixture.

Transfer the dough to a pastry board 10 and form a loaf. From this, take pieces of dough 11 and form strands about 3/4 inch in diameter 12.

Use a bench scraper to cut the gnocchi into pieces about 3/4 of an inch long 13. As you go, place them on a tray lined with parchment paper and a sprinkle of flour 14. Put a pot full of salted water on the stove for cooking the gnocchi. Meanwhile, prepare the seasoning. In a pan, melt the butter and add the sage leaves 15.

Let it infuse and then turn off the heat 16. As soon as the water comes to a boil, drop in the gnocchi 17. Cook them for 1-2 minutes until they float to the surface. Then, scoop them out with a slotted spoon 18.

Transfer directly to the pan with the seasoning, after turning the heat back on. Add a ladle of cooking water 19 and toss the gnocchi. Add a pinch of black pepper 20, then plate them, and grate some salted ricotta on top.

Storage

We recommend preparing the gnocchi fresh, but if you can't, you can store them in the fridge for an hour.

Once cooked, you can store the gnocchi in the fridge for 2 days.

Advice

For gnocchi of all kinds, it is always recommended to use old potatoes, with yellow flesh or red skin.

We proposed a simple seasoning, but you can also season them with butter, sage, and bacon, with white ragù, or with porcini mushrooms or another variety!

We kept them simple, but you can use a gnocchi board to groove your chestnut gnocchi!

For the translation of some texts, artificial intelligence tools may have been used.