Chestnut Gnocchi with Pecorino and Chard
Chestnut Gnocchi with Pecorino and Chard recipe from the cookbook, At the Table of La Fortezza. Light and pillowy chestnut flour-based gnocchi are pan-fried and tossed with sautéed chard.
Servings 4 Servings
Ingredients
For the gnocchi:
- 3 pounds russet potatoes about 6 medium
- 1 tablespoon salt plus 1/4 cup for cooking the pasta
- 2 large eggs
- 1 cup chestnut flour sifted
- 2 cups all-purpose flour divided
For the chard:
- 1/4 cup extra virgin olive oil
- 2 tablespoons unsalted butter
- 6 cups thinly sliced chard
- 1 cup shaved pecorino or Parmesan cheese
Instructions
To prepare the gnocchi:
- Boil the potatoes for 15 minutes, until just tender, and drain.
- Let cool enough to handle, then peel.
- Pass the potatoes one at a time through a ricer into a large bowl, then spread the riced potatoes onto a baking sheet, sprinkle with 1 tablespoon salt, and let the potatoes cool and dry for 30 minutes.
- Once cool, transfer to a large mixing bowl. Note: If you're using left-over mashed potatoes you can just jump to this next step.
- Whisk the eggs in a small bowl and drizzle them over the potatoes. Using a fork, gently stir to combine.
- Sift the chestnut flour over the mixture, stirring with the fork to incorporate.
- Stir in the all-purpose flour until just combined (up to 2 cups, I used 1 1/2 cups).
- Knead the dough for about 5 minutes, until it is soft but holds together; it should not crack, but have the consistency of room temperature butter.
- Divide the dough into two 5-inch disks, then divide each disk into quarters.
- Roll each quarter into a 12-inch rope, about 1 inch in diameter. Cut the rope into 1-inch lengths and, using the tines of a fork or a ribbed gnocchi board, gently roll the gnocchi to form ridges.
To cook:
- Fill a large pot three-fourths full of water, add the salt, and bring to a boil over high heat.
- Cook the gnocchi in 4 batches so they won't crowd the pot and stick to each other.
- While the gnocchi are cooking, heat a large skillet on medium-low heat and add the oil and butter.
- Use a spider strainer or slotted spoon to remove the gnocchi after about 3 minutes, when they float to the top, and add them directly to the warm skillet.
- Once all the batches are in the skillet, increase heat to medium-high and cook for about 3 minutes, turning to brown overall. Then toss in the chard and cook for about 3 minutes, until it is wilted but still with a bite.
- Divide into individual bowls and top with the pecorino. Serve immediately.