Chestnut-gnocchi
Gluten-free chestnut gnocchi for fall with easy ingredients and recipe!
Portionen: 4
Utensilien
- Peeler
- Chopping Board
- Knife
- Pot
- Sieve
- Potato masher
- Slotted spoon
- Pan
Zutaten
- 1 kg potatoes
- 300 g chestnut flour
- 3 eggs
- salt
- pepper
- 1 pinch nutmeg
- 60 g butter
- 150 g bacon
- 3-4 sage leaves
Zubereitung
- Peel the potatoes and cook them in salted water until soft (approx. 20-30 minutes depending on size). Let them cool and use a potato masher to mash them.
- Add chestnut flour and eggs and season with salt, pepper and nutmeg. Combine to a smooth dough and shape into a 2 cm roll. Cut into approx. 2 cm gnocchi, shape into little balls and use a fork to give them the typical pattern.
- Boil them in salted water for approx. 4 minutes, until they start coming to the surface. In the meantime, melt butter in a pan, finely dice bacon and add it to the pan as well as the sage. Put the gnocchi in the pan once they're done and serve with the sage-butter and bacon.
Tipps
You can try using whole-wheat instead of chestnut flour for another gnocchi-version (not gluten-free).