Chestnut Flour Gnocchis

fx

Sat, 7 Aug 2010 10:59:37 GMT

Good Lord, I don"t know what happened with those pictures! Thanks to you I was able to fish them out of my archive and reupload them for your visual enjoyment only - don"t cook this at home or you"ll choke before you can say "FX told me so!".

shantihhh/mary-anne

Wed, 4 Aug 2010 01:04:49 GMT

The photos are missing! Love your site which I just came upon today!

Shantihhh/mary-Anne
San Francisco Bay Area

fx

Sat, 28 Jun 2008 09:34:39 GMT

Bianca, thanks for visiting. Although I"ve never made chestnut flour myself, I"m told you need to dry the chestnut in your attic, then grind them in a mill like you would regular flour. Let me know if you manage to do it, it would be a great project!

Bianca Peccioli

Thu, 26 Jun 2008 16:35:27 GMT

How do I make chestnut flour? I"ve got a big tree and sometimes we end up loosing a great deal of if. Please reply to my e-mail.

Thank you
Bianca

PS the recipe looks great

fx

Thu, 12 Jun 2008 16:30:14 GMT

Anna, you can buy chestnut flour in online specialty food shops, biological/health food shops and of course in Italy and Corsica.

anna

Wed, 11 Jun 2008 14:38:49 GMT

where do you buy chestnut flour?

fx

Tue, 18 Mar 2008 14:21:35 GMT

Luke, these are very precise observations on my chestnut flour gnocchi troubles and you might be right! Perhaps I should use whole cooked chestnuts ground into a paste, then add some wheat flour. I can"t say I dream to try this again though!

Luke

Sun, 16 Mar 2008 17:19:33 GMT

I"m thinking the problem here is two-fold: shape and composition. As far as shape goes, a sp�tzel press might do the trick. As far as composition goes, I"d boil the chesnut flour with some baking soda down to a crumbly (when set), almost porridge-like consistency before working with it. I"d wager that one or the other would work. Nut and glutinous flours tend to be very protein-rich and not as water-loving as starchy tubers, and I"ve found noodles typically get tough when not cooked and moistened through.

Steve

Sun, 19 Aug 2007 19:44:35 GMT

The chestnut flour version of Gnocchi is called Trofie or Trofia (google it for recipes). Once you roll out tubes of the dough and cut them into the individual tootsie roll shapes, you are supposed to press your thumb into the middle of each piece and draw it toward you, making the dough curl around your thumb, looking more like a tortellini shape than the big lumps you tried to eat. Trofia are then thin enough to be cooked like pasta, drained and combined with pesto, ricotta cheese, and chucks of boiled potato. Very flavorable different experience than your stranglers, which did make me chuckle. It"s also very different than regular potato flour gnocchi. I hope you try it and enjoy it.

Isaac

Thu, 19 Jul 2007 23:29:40 GMT

You are working the dough too way too much. Also , you don"t want to let the dough rest, it"s not bread or pasta, it"s more like a little potato pillow bound together with just enough egg and flour to keep it together in hot water. Use baker potatoes and chestnut flour together and they will have a much lighter texture.

Susan

Thu, 12 Jul 2007 12:39:59 GMT

Thanks a bunch for the non gluten recipe! I am one Italian that must be a throwback to the Etruscans LOL!! I cannot digest gluten flours and I am always looking for flours and new recipes to substitute wheat in noodles, cakes, pizza crusts,...Have a great day and I love your website! Susan

Helen

Wed, 11 Jul 2007 19:53:56 GMT

I loved the article. I am still laughing...Don"t think I would ever try making Chestnut flour gnocchis. Thank you for a good laugh just when I needed it ...