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Ingredients
Chestnuts Gnocchi
- Ingredients
- 200 grams floury potatoes
- salt
- 250 grams Chestnuts (cooked, vacuum packed)
- 1 l Vegetable broth
- 2 eggs
- 2 Tbsps Semolina flour (20 grams)
- 80 grams Pastry flour (and some flour on the work surface)
- Nutmeg
- 1 pc medium aged Mountain cheese (125 grams)
- 50 milliliters Soy creamer
- 100 milliliters
- peppers
- 200 grams Cherry tomatoes
- 3 stalks parsley
Rinse potatoes and cook in salted boiling water for about 30 minutes. Remove and drain, allow to evaporate, peel and press through a food mill or press.
While potatoes are cooking, cook chestnuts in boiling broth for 10 minutes. Then drain, allow to evaporate and also press through the food mill or press.
Separate eggs (use egg whites elsewhere). Mix yolks with semolina, flour, potatoes, chestnuts, freshly grated nutmeg and salt and knead into a well-moldable dough. Roll out dough on a floured surface to finger-thick rolls and cut into 2-3 cm (approximately 1 inch) long pieces. Press dough ball a little flat with a fork.
For the sauce: Finely grate cheese. Mix soy creamer with milk in a saucepan. Add cheese and allow to melt while stirring. Season with salt and pepper.
Let gnocchi simmer about 5 minutes in plenty of salted boiling water. Lift out with a slotted spoon, drain and serve with the sauce in deep plates.
Rinse tomatoes and cut in half if necessary. Rinse parsley, shake dry, pluck leaves and add with tomatoes to the gnocchi. Season with pepper and serve immediately.
(Percentage of daily recommendation)
| Calorie | 326 cal. | (16 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |