From Mietta’s Italian Family Recipes, Mietta
O’Donnell, Black Inc., 2000.
Chestnuts
have appeared in the markets which set me looking for recipes that
included them. I had been looking at Mietta’s recipe for gnocchi with chestnuts
for a while so this was the to make it.
Firstly
the potato had to be boiled and mashed and the chestnuts boiled and peeled. It
needed equal amounts of potato mash and gnocchi chestnut puree. I used 200g of
each.
On the
benchtop I measured out flour, a quantity one quarter the weight of the
potatoes and chestnuts (100g in this case). Some freshly grated nutmeg was
grated on top. The ingredients were combined to make a dough.
The dough
was then taken in portions and rolled out into sausages that were then cut into
gnocchi-sized pieces.
A pot of
water was put on the stovetop to boil. A frying pan was also made ready with
butter and a little olive oil to prevent it burning.
Fontina cheese was cut up into small blocks.
A mixture of herbs (parsley, sage, basil and tarragon) were chopped.
When the
pot of water boiled the gnocchi were dropped in and cooked until they rose to
the surface and the pan was turned on to heat the butter and oil. The gnocchi
were then scooped up with a slotted spoon and placed in the frying pan. The
fontina was added, and then the herbs.
Once the fontina had begun to melt it was ready and could be dished onto
plates and served.
I think I
was a little late in taking the gnocchi off the heat as the fontina quickly
disappeared into the mix. It still tasted fine though. This is a pleasant
variation on the standard gnocchi and worth remembering when chestnuts come
into season.
Taste: ✔✔✔
Ease of
cooking: ✔✔✔
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