Flow rate
First courses
Duration
80 minutes
Difficulty
Medium difficulty
Ingredients
- 1 kg of potatoes
- 125 g of Occelli® in chestnut leaves
- 6/7 chestnuts
- 200 g of porcini mushrooms
- 1 clove of garlic
- Fresh parsley to taste
- 120 g of 00 flour
- 100 g of chestnut flour
- 1 egg
- Nutmeg to taste
- Extra virgin olive oil to taste
- Salt to taste
- Pepper to taste
Preparation
Here is a delicious first course, typically autumnal: gnocchi stuffed with Occelli in chestnut leaves with mushrooms and chestnuts, a dish that celebrates in the best way all the flavours and aromas offered by autumn. Delicate but rich and very tasty, it is a first course that requires a little time and patience: here is how to prepare it using Occelli® in chestnut leaves to fill the gnocchi!
Procedure
Rinse the potatoes and boil them, with their peel, in plenty of water: it will take approximately 30 minutes (depending on the size of the potatoes).
In the meantime, prepare the other ingredients. Dice the Occelli® in chestnut leaves and keep it aside in the refrigerator until ready to use.
Now move on to preparing the mushroom and chestnut seasoning. First peel the chestnuts, removing both the outer skin and the inner skin. Then cook them in boiling water until they are just soft enough (they must not fall apart: it is enough that the prongs of the fork can easily enter the pulp). At this point, drain them.
Clean the porcini mushrooms well and cut them into slices, then prepare a soffritto with the garlic clove. Brown the mushrooms and let them cook, after adding a little water, for a few minutes.
Now add the chestnuts after having cut them into pieces, cover with a lid and let everything go for a few more minutes, until the liquid has been almost completely absorbed (without exceeding 8-10 minutes of total cooking). A couple of minutes before turning off the heat, add salt, pepper and a sprinkling of chopped parsley.
Once the potatoes are drained, proceed immediately with the preparation of the gnocchi.
Peel the potatoes and then mash them using a potato masher.
Then add the 00 flour, chestnut flour, egg, a pinch of salt and nutmeg to the mashed potatoes. Mix everything well.
When the ingredients are well mixed into a mixture with a soft but dry consistency, form the gnocchi. Flour your hands a little, take a little dough, put a couple of cubes of Occelli® in chestnut leaves and close by overlapping more dough, so as to form a ball about the size of a walnut and to seal the filling well inside the gnocchi. Proceed in this way until you finish the dough.
When all the gnocchi are ready, cook them immediately in a pot in which you have brought a lot of salted water to the boil. Remove them with a slotted spoon when they start to float, transferring them directly to the pan with the sauce.
Last step: sauté the gnocchi together with mushrooms and chestnuts for a few minutes, on medium heat. Serve the dish piping hot.
