had long chestnut flour in the pantry but I did not know how to use it.
I found this recipe (which in truth is a mix of two recipes) on an old issue of Italian Cooking.
dumplings are really good and the taste of chestnuts is not an exaggeration. Guessed really well with the combination of fontina cheese fondue with herbs.
I tried this dish for a dinner with friends and it was enjoyed and appreciated by all.
Ingredients For the gnocchi:
1 kg potatoes 200 grams of flour plus a little for
pastry made with chestnut flour 80 grams salt
For the sauce: 200 grams of fontina
a knob of butter
aromatic chopped (chives, thyme, marjoram)
Boil the potatoes in their skins. When cooked pass masher (again with the skin will remain within the potato masher). Gather the potatoes on a work surface.
Add the flour and the chestnuts and a intake of salt. Work together until dough is smooth. Flour the work surface and divide dough into small pieces and work them until they become large loaves a finger. Cut in chunks (dumplings) and pass them on floured surface and transfer to a tray.
Boil salted water and boil the dumplings. Drain as soon rises to the surface with the help of a slotted spoon and place in pan where it was previously melted fontina, cut into cubes with the butter and the chopped herbs. Let it go and serve hot.
Bon appetit!
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