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Potato and chestnut gnocchi

Difficulty: Hard Doses: for 4 people

For the gnocchi:

400 g of potatoes,

100 g chestnut flour,

100 g of type 00 flour,

2 egg yolks,




50 g grated cheese.


For the sauce:

300 g of dried porcini mushrooms,

200 g of fresh cream,

1 shallot,



1 tablespoon chopped parsley,

4 tablespoons of olive oil.


Healthy and nutritious food, the chestnut was essential to the survival of the less well-off classes, and not only in Friuli Venezia Giulia. Until a few decades ago, fresh or dry, to prepare bread or polenta, they played a fundamental role in the diet of the mountain populations.

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