Chestnut Gnocchi

With Porcini and Sage Butter

Full of rich porcini mushrooms that are complemented beautifully by the sage butter. The parmesan shavings and freshly ground pepper add the perfect finishing touch to this winter dish.

Ingredients - Serves 6

For the Gnocchi

200g floury potatoes, peeled and quartered

200g cooked chestnuts

170g ‘00’ flour

½ tsp salt

Freshly ground black pepper

1 egg and 1 egg yolk

50g parmesan, finely grated and some extra for garnish

To Finish

30g salted butter

4 cooked chestnuts, sliced

15g dried porcini mushrooms

150ml white wine

4 sage leaves, sliced

  1. Place the dried porcini in a bowl and cover with 150ml boiling water. Set aside for 40 – 50 minutes to soak and rehydrate.

  2. To make the gnocchi, place the potatoes on to a perforated steam tray. Put in the Miele steam oven and steam at 100°C for 25 minutes. Once cooked, add the chestnuts to the steam tray. Steam for a further 5 minutes at 100°C.

  3. Remove from the steam oven and mash the potatoes and chestnut together or use a potato ricer into a bowl. Add ½ tsp salt and freshly ground pepper. Stir in the whole egg, egg yolk and grated parmesan. Mix well to make a soft dough.

  4. Cut the dough into eight pieces. Roll each into a sausage shape about 1 cm thick. Then slice into 2cm lengths. Using a fork, lightly press on top of each or roll on to a butter paddle to get the stripe indents on the gnocchi.

  5. Place the gnocchi on a perforated steam tray and steam for 1 minute at 100°C.

  6. To finish the dish, place 20g of butter into a large frying pan and melt on a medium heat. Once the gnocchi have been steamed, add to the hot butter along with the sliced chestnuts. Fry for 30 seconds on a medium-high heat until golden whilst tossing every now and then.

  7. Tip the gnocchi and chestnuts on to a plate lined with kitchen paper. Drain the porcini mushrooms reserving the soaking water. (It may need to be sieved in case there are any gritty bits from the mushrooms.) Add the white wine and the water from the mushrooms to the frying pan. Simmer vigorously to reduce by half. Add the porcini mushrooms and sage. Season with salt and pepper to taste. Leave to simmer gently for one minute on a low-medium heat. Add the gnocchi with the remaining butter. Stir well. Serve with parmesan shavings and freshly ground pepper.

About the Author

Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.

Planning Your Kitchen?

Discover the precision and accuracy of Miele with a complimentary 5 course taster menu that brings the appliances to life.

Book Now

Be first in the know

Join us. Create your dream kitchen with essential expert advice that will inspire. Beautiful kitchens, the latest technology and mouth-watering recipes specially selected for you and delivered as a fantastic newsletter.

By clicking 'Subscribe' you confirm that you have read and accepted our Terms & Conditions, Privacy Policy and Cookie Policy