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
30g salted butter
4 cooked chestnuts, sliced
15g dried porcini mushrooms
150ml white wine
4 sage leaves, sliced
Place the dried porcini in a bowl and cover with 150ml boiling water. Set aside for 40 – 50 minutes to soak and rehydrate.
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.
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.
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.
Place the gnocchi on a perforated steam tray and steam for 1 minute at 100°C.
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.
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