This recipe is as sweet as a chestnut, literally!
Ingredients
- 800 g chestnuts
- 500 g potatoes, floury cooking
- Salt
- 1 egg
- 150 g flour, and to work
- 50 g semolina
- Nutmeg
- 300 ml milk
- 80 g parmesan, grated
- 2 tbsp pomegranate seeds
- 1 tbsp olive oil
- 1 stalk thyme, leaves plucked off
Instructions
- Cut the chestnuts crosswise and boil them in water for about 40 minutes. Wash the potatoes and cook in salted water for about 30 minutes.
- Rinse the chestnuts briefly, peel them and remove the brown skin. Peel the potatoes and press them with the chestnuts through a potato ricer. Allow to steam well. Quickly knead into a smooth dough with the egg, flour (except for 1 tablespoon), semolina, salt and nutmeg. Form finger–thick rolls on a floured work surface and cut off approx. 1.5 cm wide pieces. Roll over the back of a fork. Cover with a kitchen towel and leave to rest for about 15 minutes.
- Meanwhile, for the sauce, bring the milk to the boil with the remaining flour and the parmesan cheese, stirring. Allow to thicken to a creamy consistency, season with salt and nutmeg.
- Cook the gnocchi in boiling salted water for 4 – 5 minutes. Rinse briefly and drain well. Toss into the sauce and arrange on a platter or plates. Sprinkle with the pomegranate seeds, drizzle with the oil and serve garnished with the thyme.
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