Chestnut flour gnocchi

Ingredients


  • Yellow Potatoes 1kg or 2,2 pounds
  • Flour 85g or 3 oz (aprox)
  • Chestnut flour 60g or 2 oz (aprox)
  • Butter 1 Tblsp  
  • Salt 1 Tblsp 
  • Asiago dolce 
  • Speck 
  1. Put potatoes with the skin in a pot with cold salty water
  2. Bring to boil and cooked until soft
  3. Peel the potatoes
  4. Mash the potatoes
  5. Add the butter, flour, chestnut flour and the salt , do not overwork...
  6. Make small balls, smaller the better
  7. Fill the gnocchi with a piece of Asiago dolce and speck
  8. Boil until float
  9. Add to the baking tray already with the sauce
  10. Bake until golden brown! 
For the sauce:

3 tbsp Gorgonzola dolce or your favorite blue cheese
3 tbsp Asiago mezzano
3tbsp parmigiano reggiano
3 tbsp fontina cheese
1 cup of mascarpone
1 tbsp butter
Nutmeg to tasteSalt & Pepper

Melt all the cheeses with the mascarpone. Add some milk if is to thick.



Tips:
-After cook the potatoes, let the potatoes to
cool down without add any water on top!
-Work with the potatoes while the potatoes are still warm.
-Use the best potatoes you can find.
-You can also fill the gnocchi with ham and cheese, make a tomato sauce and bake it with cheese on the top!
Call now at 3884455823 or email at lucas@cookingwithlucas.com for any information!