Chestnut Flour GnocchisHome >> Recipes
Chestnut flour was more common than wheat flour in the Italian Alps a century ago, or at least that's what my book said. But boy what a strong taste. Not at all like chestnut spread. These gnocchis take so long to cook they will always be al dente and then some. If you always wanted to make chestnut-flour gnocchis, see how it works. It's not too late to change your mind.
Chestnut Flour Gnocchis
Sift and mix the flours. Beat the eggs with the salt and mix everything until you get a soft dough.
Wrap your dough in foil and leave in the fridge 1 hour.
You need flavor to fight flavor. Cook the gnocchis in a strong broth.
How long until they are cooked? There lies the rub. For after the 20-minutes-or-so recommended in Il cucchiao d'argento, the mother of all modern italian cookbooks, they certainly weren't cooked through. Nor after 40 minutes. At some point a man has go to eat, so when you can't wait anymore, take them out and serve on a hot plate with shreds of cheese and pepper.
These certainly could be called priest-stranglers or strangleanyones. The next day I cut each remaining 'cooked' gnoccho in half lengthwise and fried them with lardo di colonata and cooked them for 15 more minutes in a rosemary-garlic-chili tomato sauce. They were still very much al dente.
If a reader had success with chestnut gnocchis I would be pleased to hear it. Some recipes add potatoes to the dough and that seems like good sense. Modern gnocchis always include potatoes for a lighter dough. It is now painfully clear to me why they do it.