Chestnut Gnocchis with Brown Butter

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.

• Prep time: 35 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 449
• Protein: 11 g
• Carbs: 58 g
• Fat: 18 g

Ingredients

• 500 g Potato ( whole with skin )
• 150 g Chestnut flour ( sifted )
• 50 g Wheat flour ( for binding )
• 1 piece Egg ( whole )
• 60 g Salted butter
• 40 g Parmesan cheese ( finely grated )
• 1 pinch Nutmeg ( grated )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Cooking the potatoes

   Cook whole potatoes with their skins in boiling salted water. A knife blade should slide in like butter with no resistance.

2. Preparing the pulp

   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. Making the dough

   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. Shaping the gnocchis

   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. Poaching

   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. Brown butter finish

   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.

Chef's tips

• 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.

Storage

Keeps for 2 days in the fridge. To freeze, lay them flat on a tray before bagging them.