At the Table of La Fortezza: Chestnut Gnocchi with Pecorino and Chard
I love a good gnocchi recipe. I know it sounds daunting to make at home, but this dish takes only minutes to prepare. The gnocchi does take longer, but it can actually be a fun family activity. And if I ever have leftover mashed potatoes, I use them for gnocchi.
Now this is a commitment of a couple hours, but you can double the recipe and freeze half for another meal. I like using the chestnut flour for the pasta, which gives the gnocchi a nutty taste and a satisfying chewy texture. Instead of just boiling the gnocchi, it’s tossed in butter and olive oil and sautéed, so it’s a little crispy outside and velvety soft inside.
I hope you enjoy watching me prepare this recipe in this week’s latest YouTube video. I hope you’ll try this next time your family gathers and if you do, you’ll have to let me know how it turns out.
Chestnut Gnocchi with Pecorino and Chard
Serves 4
Ingredients:
3 lbs. Russet Potatoes (about 6 medium)
½ teaspoons salt + 2 tablespoons for the gnocchi water
2 eggs
1 cup Chestnut Flour
1 ½ cup All-Purpose Flour
½ cup All Purpose Flour , for dusting
1/4 cup olive oil
2 tablespoons butter
6 cups chard, chiffonade
1 cup shaved pecorino shards
Preparation:
Boil potatoes with the peels until just tender, 15 minutes, and drain. Allow to cool slightly, then peel
In a large bowl pass the potatoes through a ricer one at a time, spread the riced potatoes onto a baking sheet to cool. Sprinkle with ½ tsp salt and allow potatoes to cool and dry for 30 minutes
Whisk the eggs in a small bowl, and drizzle over the potatoes. Use a fork to gently combine. Sprinkle chestnut flour over mixture, using fork to incorporate. Sprinkle the all-purpose flour and incorporate into the potato mixture. Knead the dough a couple times until it is soft but firm. It should have the consistency of room temperature butter, and not crack
Divide the dough into 2, 5” disks, divide each disk into quarters. The roll each quarter into a 12” rope, about 1” in diameter. Cut the rope into 1” inch lengths and using a fork or a gnocchi board to roll pasta to form ridges
Drop the gnocchi into a large pot of boiling, salted water. Cook the gnocchi in 4 batches so they won’t crowd and stick to each other. While gnocchi are cooking, place a 12” skillet on medium heat with butter and oil in the pan. Using a large slotted spoon, remove the gnocchi when they float to the top (about 3 minutes) and add them directly to the heated butter/oil
Once all the cooked gnocchi is browning on medium heat, toss in the chard until wilted, about 3 to 5 minutes. Greens should be wilted yet still have a bite. Divide into individual bowls and garnish with the Pecorino cheese shavings. I like to use a potato peeler to shave the cheese into shards. Parmesan may be substituted. Serve immediately