Business Private

Chestnut Gnocchi with pancetta and sage butter

Total time
30 Minutes
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
24 Minutes


4 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


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

Chestnut flour
La farina di castagne del Molino Merano conquista con il suo aroma dolce e fruttato e per il leggero retrogusto terroso dei marroni. In combinazione con altre farine aromatizza torte, biscotti, pasta e anche il pane. Provatelo e lasciatevi sedurre dal gusto speciale!

300 g