chestnuts gnocchi

Ingredients:

• 400 gr chestnuts flour;
• 200 gr all purpose flour:
• 1/2 teaspoon salt;
• 230 gr di acqua;
• butter and sage to season.

While boiling the gnocchi become harder, so keep the dough soft, but non sticky. Add a little of water if necessary. I love them dressed with butter and sage, but they are excellent with pesto (also with celery pesto) or gorgonzola, with a sausage sauce or a nuts sauce.

Enjoy your gnocchi!

Here’s what Barbara from La Teiera eclettica recommends for this recipe:

To sccompsny chestnut gnocchi, I propose a Chinese oolong tea produced in Fujian Province, in the Wuyi Mountains area. It has large leaves dark brown and reddish just twisted. Tasty and persistent flavor characterized by woody and spicy notes (of cinnamon wood without the sweetness of cinnamon), combined with floral notes in the infusions following the first one.