Chestnuts Gnocchi Recipes

CHESTNUTS GNOCCHI

Chestnuts Gnocchi image

In Italy chestnuts were the bread for the „poor people". Now these recipes are disappearing as the preparation needs little more time than usual. For this recipe we use precooked (boiled without peel) chestnuts. In wintertime you can get sometimes this chestnuts already precooked! From now it's easy.

Provided by Artandkitchen

Categories Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

250 g chestnuts (peeled, boiled)
250 g potatoes (boiled and then peeled)
1 egg
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon nutmeg
1 -2 tablespoon flour (if necessary)

Steps:

Pulp the chestnuts with the food processor.
Add the potatoes and the egg, cornstarch, salt and spices.
Process again until well mixed and soft.
Adjust salt and spices to taste.
Now knead until you have a slightly sticky consistency if too sticky add remainder flour.
Lightly dust your work surface with flour.
Form the dough into sausages like rolls about 1/2" thick, cut into 1/2" pieces. Use a fork to flatten the gnocchi leaving an imprint from the tines. Toss an edge to imitate the chestnuts shape.
Keep the fork rinsed clean so it doesn't stick.
Bring a big pot of salted water to boil.
Drop about 15 gnocchi in hot water at a time, they will sink to the bottom and when cooked float to the top.
When they are floating remove with a slotted spoon, sprinkle with olive oil or margarine or butter.
Serve with herbed sauces or any sauce you wish.
Tip: fits very well with duck à l'orange (for example Recipe #233059).

Nutrition Facts : Calories 211.8, Fat 2.1, SaturatedFat 0.6, Cholesterol 46.5, Sodium 313.9, Carbohydrate 43.9, Fiber 1.5, Sugar 0.6, Protein 4.1

SKILLET GNOCCHI PRIMAVERA WITH LEMON CREAM SAUCE

Skillet Gnocchi Primavera with Lemon Cream Sauce image

This gnocchi recipe showcases an abundance of fresh vegetables and is the perfect option for a spring meal, and the bonus is it's a one-skillet meal! If you're craving more protein, add in some chopped grilled chicken.

Provided by thedailygourmet

Categories Main Dishes Pasta Pasta Primavera Recipes

Time 30m

Yield 5

Number Of Ingredients 19

Ingredients

2 tablespoons salted butter
1 ½ teaspoons lemon-infused olive oil
1 ½ teaspoons herb-infused olive oil
1 (12 ounce) package refrigerated gnocchi
3 cloves garlic, minced
1 shallot, minced
2 cups small broccoli florets
1 cup frozen peas
1 cup julienned carrots
½ cup chopped red bell pepper
1 small zucchini, sliced diagonally
1 small yellow squash, sliced diagonally
1 cup vegetable broth
1 ½ tablespoons lemon juice
½ cup heavy cream
½ cup finely shredded Parmesan cheese, or more to taste
1 pinch salt and ground black pepper to taste
¾ cup halved grape tomatoes
⅛ teaspoon crushed red pepper flakes, or to taste

Steps:

Heat butter and infused olive oils in a large skillet over medium-high heat until butter is melted. Add gnocchi and stir frequently until golden, about 3 minutes. Add garlic and shallot; cook and stir until fragrant, 1 to 2 minutes.
Add broccoli, peas, carrots, bell pepper, zucchini, and squash; lightly saute until tender, 2 to 3 minutes. Slowly pour in broth and 1 tablespoon lemon juice; cook until heated through, about 5 minutes. Slowly add cream and 1/2 cup Parmesan cheese; mix to incorporate. Add remaining lemon juice and heat until warmed through and Parmesan is melted, about 3 minutes. Season with salt and pepper.
Garnish each serving with tomatoes, red pepper flakes, and Parmesan.

Nutrition Facts : Calories 358.1 calories, Carbohydrate 29 g, Cholesterol 63.3 mg, Fat 23.8 g, Fiber 5 g, Protein 9.6 g, SaturatedFat 13.2 g, Sodium 421.4 mg, Sugar 6 g

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