Share on
Potato and chestnut gnocchi
Region: Friuli-Venezia Giulia
Difficulty:
Hard
Doses:
for 4 people
Ingredients
For the gnocchi:
400 g of potatoes,
100 g chestnut flour,
100 g of type 00 flour,
2 egg yolks,
salt,
pepper,
nutmeg,
50 g grated cheese.
For the sauce:
300 g of dried porcini mushrooms,
200 g of fresh cream,
1 shallot,
salt,
pepper,
1 tablespoon chopped parsley,
4 tablespoons of olive oil.
Introduction
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.
Preparing
This content is not public. Log in to see the recipe preparation.
