Chestnut Gnocchetti: A Rustic Italian Delight
Chestnut Gnocchetti, also known as Gnocchetti di Castagne, is a comforting, earthy first course from the heart of Italian cuisine, perfect for those seeking something both hearty and unique. Combining the nutty richness of chestnut flour with the subtle smoothness of ricotta salata, this dish presents a refined take on traditional gnocchi. Ideal for cozy family meals or special gatherings, these gnocchetti will make a delightful impression on your guests.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chestnut flour | 300g |
| All-purpose flour (00) | 150g |
| Fine salt | to taste |
| Water | 300ml |
| Butter | 120g |
| Fresh sage leaves | 5 |
| Ricotta salata (shaved) | to taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 375 kcal |
| Carbohydrates | 55g |
| Protein | 7g |
| Fat | 15g |
| Fiber | 5g |
| Sodium | 250mg |
Instructions
-
Prepare the Dough:
Begin by placing the chestnut flour in a large mixing bowl, ensuring it is well-sifted to avoid any lumps. Add a generous pinch or two of fine salt and gradually incorporate the warm water. Add the water slowly, mixing with your hands, until you form a soft dough. The consistency should be smooth and pliable but not sticky. -
Knead and Rest:
Transfer the dough onto a lightly floured surface. Gently knead it for a few minutes until it becomes smooth and homogeneous. Once done, cover the dough with plastic wrap and let it rest in the refrigerator for at least 1 hour. This resting period allows the flour to absorb the water fully, ensuring the gnocchetti hold their shape while cooking. -
Shape the Gnocchetti:
After the dough has rested, divide it into several portions and roll each portion into long, even sticks, about 1 to 2 centimeters in diameter. Using a bench scraper or a sharp knife, cut the dough into small pieces to form your gnocchetti. Each piece should resemble a tiny oval, almost like a miniature orecchiette. Continue this process until you’ve shaped all the dough. -
Cook the Gnocchetti:
Bring a large pot of salted water to a boil. Once boiling, gently drop the gnocchetti into the water. Cook them in batches, ensuring they don’t overcrowd the pot. When the gnocchetti float to the surface, they are ready to be drained (usually in about 3-4 minutes). Remove them with a slotted spoon and set them aside. -
Prepare the Sage Butter:
In a large skillet, melt the butter over medium heat. Add the fresh sage leaves, letting them crisp up gently in the butter. The butter should become golden and infused with the fragrance of the sage. Be careful not to burn the butter; you want it to be rich and nutty. -
Toss the Gnocchetti:
Add the cooked gnocchetti to the skillet with the sage butter and toss them carefully to coat them evenly with the flavorful butter. Let them sauté for a minute or two, allowing the gnocchetti to absorb the delicious flavors of the butter and sage. -
Finish the Dish:
Plate the gnocchetti and finish with generous shavings of ricotta salata. The salty, tangy cheese perfectly complements the sweetness of the chestnut flour and the richness of the butter. Serve immediately while warm.
Tips and Variations:
- For a vegan version: Replace the butter with olive oil and omit the ricotta salata, or use a vegan cheese alternative to achieve a similar finish.
- Make it a full meal: Add sautéed mushrooms, roasted vegetables, or even a sprinkle of toasted breadcrumbs for an extra crunch and texture.
- Use chestnut flour creatively: This dough can be used for other pasta shapes too. Feel free to get creative with the shape of your gnocchetti!
This chestnut gnocchetti recipe is an ideal option for anyone who enjoys the depth of rustic, Italian flavors and is perfect for cooler months. The combination of chestnut flour and ricotta salata is uniquely satisfying, offering both a comforting and sophisticated culinary experience. Enjoy this dish as a light main course or serve it alongside roasted meats or fresh salads.
