John Myers
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Chestnut Gnocchi with Herb Butter Sauce
The perfect chestnut gnocchi with herb butter sauce recipe with a picture and simple step-by-step instructions.
Gnocchi :
- 400 g Sweet chestnuts (chestnuts) frozen
- 350 g Floury potatoes in cubes
- 2 Pc. Quartered garlic
- 2 Pc. Vegetable broth
- 1 Pc. Egg
- 1 Pc. Just the yellow one
- 100 g Flour
- Salt – pepper – nutmeg – a little olive oil
Sauce:
- 80 g Butter
- 2 tbsp Extra virgin olive oil
- 1 Pc. Shallot small
- 3 Pc. Garlic clove chopped
- 0,5 tbsp Sage leaves finely chopped
- 1 tbsp Fresh oregano finely chopped
- 2 tbsp Parsley smoothly fresh, finely chopped
- 1 Pc. Chilli fresh, finely whacked
Also :
- Grated Parmesan or peccorino cheese
Gnocchi preparation:
- – Bring the vegetable stock to the boil. Add frozen chestnuts, potatoes and garlic, season a little. Cover and simmer for approx. 20 min. Then drift through Passe-Vite and let it cool down a bit,
- Mix in the egg + egg liver. Add the flour, season and combine to form a soft dough. Form a finger-thick roll on a little flour. Cut into 3-4 cm long pieces
- Let the gnocchi soak in simmering salt water in batches until they rise to the surface. Remove, drain, drizzle with a little olive oil and mix carefully.
Sauce:
- Let the butter and oil get hot, froth the shallot and garlic, add the herbs to steam, season.
- Place the gnocchi in a preheated bowl or a large soup bowl, drizzle the sauce over it …….. and enjoy. With a small mixed salad it was perfect, everyone was really happy and I can make the meal again.
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