On Thu, 28 Jul 2005 08:43:14 +0200, "Pandora" >
wrote:
>
>"Boron Elgar" > ha scritto nel messaggio
>> Potatoes? Like a regular gnocchi? I had looked around on the net and
>> most recipes had just the chestnut and regular or wheat flour. How
>> interesting!
>> Thank you so much.
>> Gloria
>
>I Am sure that if you put only flour, Gnocchi come out too hard and
>difficult to digest!!!!
>Cheers
>Pandora
Spaetzle recipes are only flour and yet can be tender, so no potatoes
seemed "normal."
These are the ingredients from a recipe that I had found online and
seemed quite appealing:
Source: The Great Italian Cookbook (1987). Compiled by the Italian
Academy of Cookery. New York: International Culinary Society. ISBN:
0-517-63553-4
http://www.chestnutleaf.com/gnocchi_di_castagne.htm
3 cups chestnut flour
2-1/2 cups all-purpose flour
1/2 cup whole shelled walnuts
1/3 cup pine nuts
1 cup oil
1 sprig parsley
2 cloves garlic
3/4 cup grated Parmesan cheese
Make the gnocchi: Mix the chestnut flour and the all-purpose flour on
a board. Add sufficient water to produce a soft, smooth dough.
Divide the dough into pieces as large as an orange, then form
finger-thick rolls on the board. Cut these into segments about 3/4
inch long and press against the back of a fork or a grater to produce
the characteristic gnocchi shape. Keep separated so they do not stick
together.
Make the sauce: Blanch the walnuts in boiling water for 3-4 minutes to
help remove their skins and toast the pine nuts in the oven. Put all
the nuts in a mortar and pound well. Peel and finely chop the garlic
cloves. Fry with the parsley and 4 tbsp oil in a saucepan. Add the
nuts, stir and continue frying for a couple of minutes. Remove from
the heat and then add the remaining oil mixed with a little boiling
water (the water is necessary to obtain a smooth paste).
Boil the gnocchi in plenty of salted water for about 7-8 minutes.
Remove carefully with a slotted spoon, then transfer to individual
plates.
Cover each portion with some of the sauce and grated Parmesan cheese.