Chestnut Gnocchi with Sage Butter Sauce

Chestnut Gnocchi

1. Cook the potatoes well in the potato pot in the oven or as jacket potatoes. Then immediately press hot through the press, this is very quick if you simply cut the potatoes in the middle, put them into the press with the cut surface facing down and press them through, the peel remains in the press and can be easily removed.
2. Then press the potato mixture through the press again and let it evaporate a little in a wide bowl. Now add the chestnut flour, flour, egg and salt and work into a smooth dough.
3. Now put some rice flour on the work surface. Cover a large board with a kitchen towel and dust it with a little rice flour. Form the dough on the work surface into rolls about the size of a finger and cut off pieces approx. 1.5 – 2 cm thick with a sharp knife.
4. Now roll the gnocchi with gentle pressure over the prongs of a fork so that the typical grooves form and then park the gnocchi on the floured towel.
5. Bring a saucepan of lightly salted water to the boil and cook the gnocchi in it. They are good when they swim up. Remove from the water with a slotted spoon.

Sage butter sauce and finish

1. Melt the butter in a pan over medium heat, when the butter has melted, add the sage and garlic, also add a ladle of the cooking water of the gnocchi. Now add the gnocchi, toss well a few times and serve and then rub some Parmesan on top.