Chestnut Flour Gnocchi

Finished, formed chestnut gnocchi on a pie plate.

5 from 1 vote

Homemade chestnut gnocchi made with Italian chestnut flour perfect for fall pasta sauces and other ingredients. Makes enough to serve 6 people as a modest entrée or lunch

Prep Time15

Cook Time2

Resting Time30

Course: Lunch, Main Course, Pasta

Cuisine: Italian

Keyword: chestnut flour pasta recipe

Servings: servings

Calories: 489kcal

Author: Alan Bergo

Cost: 5

Equipment

Pasta maker
Rolling Pin
Stand Mixer with paddle attachment
baking sheet

Ingredients

5 large egg yolks
¼ teaspoon kosher salt
½ lb chestnut flour
½ lb all purpose or high gluten flour
3 tablespoons cold water as needed

Instructions

Combine the flours and salt in a mixing bowl or a stand mixer.
Add the egg yolks and water and mix until the dough comes together. If you use a stand mixer you'll want to use the paddle attachment.
Remove the dough and knead for 30 seconds. It should be smooth, uniform and pliable.
wrap the dough in cling film and allow to rest for 30 minutes.
Cut ½ inch logs of dough and roll them into even, round ropes.
Cut each rope of dough into ½ inch pieces, then roll them off a gnocchi board or the tines of a fork, gently pressing down with your thumb to create the ridged gnocchi shape.
Toss the gnocchi lightly with flour to prevent sticking. From here they can be refrigerated for 3-4 days or frozen for a few months.
To cook the gnocchi, boil a pot of salted water, add the gnocchi and cook for 2-3 minutes until they all float. Taste a gnocchi and make sure it tastes good to you.
Remove the gnocchi to a pan and toss with a simple sauce like mushrooms and spinach, wild boar ragu, or just brown butter, sage and parmesan.

Video

Notes

It's very important to use only Italian chestnut flour here. Homemade chestnut flour is coarse and will not work the same as the smooth commercially sold product. If you want to use homemade chestnut flour only use 30% of the total flour instead of 50% called for in the recipe.

Nutrition