Ingredients with Measurements:
- 1 pound of chestnuts
- 1 cup of all-purpose flour
- 1 egg
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 cup of unsalted butter
- 10 fresh sage leaves
- 1/4 cup of grated Parmesan cheese
Special equipment needed:
- Food processor
- Large pot
- Slotted spoon
- Skillet
Step-by-step instructions:
1. Preheat the oven to 400°F. Cut an X on the flat side of each chestnut and roast them in the oven for 20 minutes.
2. Remove the chestnuts from the oven and let them cool. Peel the chestnuts and place them in a food processor. Pulse until they are finely ground.
3. In a large bowl, mix the chestnut flour, all-purpose flour, egg, salt, and black pepper until a dough forms.
4. Divide the dough into four equal parts and roll each part into a long rope, about 1/2 inch in diameter.
5. Cut the ropes into 1-inch pieces and press each piece with a fork to create ridges.
6. Bring a large pot of salted water to a boil. Add the gnocchi and cook for 2-3 minutes or until they float to the surface.
7. In a skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter is browned and the sage leaves are crispy.
8. Using a slotted spoon, transfer the gnocchi to the skillet with the sage butter. Toss to coat.
9. Sprinkle the Parmesan cheese over the gnocchi and serve immediately.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 450
Fat: 23g
Carbohydrates: 53g
Protein: 10g
Sodium: 660mg
Substitutions for ingredients:
- Instead of chestnuts, you can use sweet potatoes or butternut squash.
- Instead of all-purpose flour, you can use gluten-free flour.
- Instead of Parmesan cheese, you can use Pecorino Romano cheese.
Variations:
- Add cooked bacon or pancetta to the sage butter for a smoky flavor.
- Add roasted garlic to the gnocchi dough for extra flavor.
- Serve the gnocchi with a tomato sauce or a cream sauce.
Tips and tricks:
- Make sure to roast the chestnuts until they are tender and easy to peel.
- Don't overwork the gnocchi dough or it will become tough.
- Use a slotted spoon to transfer the gnocchi to the skillet to avoid excess water.
Storage instructions:
Store any leftover gnocchi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the gnocchi, place them in a skillet with a little bit of water or broth and heat over medium heat until warmed through.
Presentation ideas:
Serve the gnocchi in individual bowls and garnish with crispy sage leaves.
Garnishes:
Crispy sage leaves
Pairings:
- Serve the gnocchi with a side salad or roasted vegetables.
- Pair with a glass of Chardonnay or Pinot Noir.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Caesar salad
Troubleshooting advice:
- If the gnocchi dough is too dry, add a little bit of water.
- If the gnocchi falls apart in the water, the dough may be too wet. Add more flour to the dough.
Food safety advice:
- Make sure to cook the gnocchi until they float to the surface to ensure they are fully cooked.
- Store any leftovers in the refrigerator and reheat thoroughly before serving.
Food history:
Gnocchi is a traditional Italian dish that has been around for centuries. It is typically made with potatoes, but this recipe uses chestnuts for a unique twist.
Flavor profiles:
The chestnut gnocchi has a nutty and slightly sweet flavor, while the sage butter adds a savory and earthy flavor. The Parmesan cheese adds a salty and tangy flavor.
Serving suggestions:
Serve the chestnut gnocchi with a side salad or roasted vegetables for a complete meal.
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Region: Italian