Chestnut Gnocchis with Brown Butter
Ingredients
- 500 gPotato (whole with skin)
- 150 gChestnut flour (sifted)
- 50 gWheat flour (for binding)
- 1 pcEgg (whole)
- 60 gSalted butter
- 40 gParmesan cheese (finely grated)
- 1 pinchNutmeg (grated)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Tender gnocchis with a deep woody flavor. The surface is pan-seared in brown butter for a light crunch, keeping the center soft and airy.
- 1
Cook whole potatoes with their skins in boiling salted water. A knife blade should slide in like butter with no resistance.
- 2
Peel the potatoes while still hot. Pass the flesh through a potato ricer to get a fine, airy texture. Spread the mash on the work surface to let moisture evaporate.
- 3
Mix chestnut flour, wheat flour, and nutmeg. Incorporate the egg into the mash, then add the flours progressively. Work the dough quickly until smooth and no longer sticky.
- 4
Form long rolls 2 cm in diameter. Cut into regular pieces. Mark each gnocchi with the back of a fork to create ridges that will catch the butter.
- 5
Drop the gnocchis into a large pot of boiling salted water. As soon as they float to the surface, remove them immediately with a slotted spoon.
- 6
Heat the salted butter in a pan until it foams and smells like toasted hazelnuts. Add the gnocchis and let them brown without moving them too much to get a fine crust.
Frequently asked questions
How do you get this dish right?
- Don't overwork the dough, or it will become elastic and the gnocchis will be rubbery.
- Use starchy potatoes to prevent the dough from becoming too wet.
- The brown butter is ready when it stops sizzling and smells like toasted hazelnuts.
How long does this dish keep?
Keeps for 2 days in the fridge. To freeze, lay them flat on a tray before bagging them.
