Chestnut Gnocchi with pancetta and sage butter

Name: Chestnut Gnocchi with pancetta and sage butter
Total time: 30 min
Ingredients: 1000 g potatoes (floury); 300 g Chestnut flour; 3 eggs; pinch salt; q.s. pepper; 1 pinch nutmeg; 60 g butter; 150 g pancetta bacon (cubed); 4 Sheet sage leaves

Source: https://www.meranermuehle.it/rcp_recipe/chestnut-gnocchi-with-pancetta-and-sage-butter

Total time

30 Minutes

Baking/cooking time

24 Minutes

Difficulty

easy

Ingredients

4 portions

Portions

1000	g	potatoes (floury)
300	g	Chestnut flour
3		eggs
	pinch	salt
	q.s.	pepper
1	pinch	nutmeg
60	g	butter
150	g	pancetta bacon (cubed)
4	Sheet	sage leaves

Preparation

Peel the potatoes and boil them in salted water for approx. 20-30 minutes, depending on the size. Leave to cool then mash with a potato masher.

Add the chestnut flour and eggs to the potato mixture and season with salt, pepper and nutmeg. Mix together well until a smooth and consistent dough is obtained then cut into gnocchi about 2 cm in size. Shape each one into a ball and press them gently with a fork so that the mark remains.

Cook the gnocchi in boiling salted water for approx. 4 minutes until they float to the surface of the water. In the meantime, melt the butter in a frying pan. Add the cubed pancetta and saute’ in the butter. Add the sage leaves then the gnocchi to the frying pan, stir well then serve.

In collaboration with @annalenashearthbeat