Small Chestnut Gnocchi from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Taruschio and
Pass the chestnuts and potato through the mouli-légume whilst still warm. Add the flour, egg yolk and salt to the chestnut and potato mixture. Knead all the ingredients together. Continue as for...
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Cooking tools:
- Food mill
- Mixing bowl
- Pot
- Colander
- Saucepan
Ingredients
- 70 g/2½ oz plain flour
- 100 g/3½ oz boiled floury potato
- salt
- 1 egg yolk
- 200 g/7 oz chestnuts, boiled and peeled
- freshly grated Parmesan cheese
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