Chestnut Gnocchi

I am in love again, this time is not a man, but my new blue and white racer, the third one since June… but what can you do, I had to find “The One”.  Anyway another thing that makes me very happy nowadays is that I am searching for the best RTW tickets, although with all these possible destinations the choice is rather difficult. Monday Fabrizio came back from his trip in Iceland, what a place by the way, would love to go there too, but maybe when I will be back, and so while watching is pictures we had this amazing gnocchi made with chestnut flour and “pimped up” with mushroom sauce. Now this is a quite an autumn dish back home, but in Ireland at last today is autumn so is the perfect dish.

Shopping List

For the dough

500 g of chestnut flour

200 g of ricotta cheese

200 g of plain white flour (I used gluten free plain white flour)

1 egg

Water

Salt & Pepper t.t.

For the sauce

250 g of portobello mushrooms

100 g of button mushrooms

30 g of dry mixed mushrooms (dry mushroom give that extra mushroom taste, I love them)

200 g of Philadelphia light or cream

100 g of parmesan

35 ml of white wine

50 g of white onion

1 clove of garlic

Parsley

Extra-virgin olive oil

Salt & Pepper t.t

Let’s get on with this

1. In a bowl combine the two flours and the salt, then add the egg the ricotta and a bit of water until you get a quite soft dough
2. Then roll the dough into big rolls and then cut them in small fairly regular cubs, place the cubes on a floured surface and cover them with a cloth, I don’t think there is a need to do so, but my grandma used to do it all the time with the fresh past so when I am not in a rush I do it too
3. In the meantime chop the mushroom and place the dry mushroom in a bit of boiling water so that they become really soft, you then can use the water to cook the rest of the mushroom
4. In a frying pan add some extra-virgin olive oil and then fry the onion and the garlic until translucent then add all the other fancy mushrooms, the wine and cook until tender then add the finishing touch, cream cheese and cook for another  minute
5. In a large pot bring approximately 1.5 liter of water to boil and add salt, then gently “throw” some of the gnocchi, when they are floating they are ready
6. Then with a scoop colander “pick-up” the gnocchi and gently place them into a big bowl or another pot
7. Then add then add the sauce and mix it thoroughly then add some parmesan, that is good and always adjust everything
8.  

Voilà Ready … Happy Autumn Day