Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 300 g chestnuts (frozen or vacuum-packed)
- 1 dl vegetable stock
- 250 g potato (s), waxy
- 1 clove garlic
- 1 egg (s)
- 75 g flour
- a bit salt
Print Recipe
Pin Recipe Instructions
- Heat the vegetable stock. Peel the potatoes and cut into small cubes. Halve the garlic clove. Cook together with the chestnuts in the vegetable stock for about 20-30 minutes until soft.
- Then puree and allow to cool, seasoning with a little salt if necessary. Whisk and mix in the egg, add flour. Work the mixture into a soft dough.
- Dust the work surface with a little flour. Shape the gnocchi dough into rolls about 2 cm thick, then cut them into 3-4 cm long pieces and shape them as desired.
- Let the gnocchi soak in slightly simmering salted water until they rise to the surface. Then skim off with the slotted spoon and drain.
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