600 gram potatoes
1 ½ – 2 cups 00 flour
4 sun dried tomatoes
2 garlic cloves
Pinch of salt
Cook the potatoes in the skin until soft. Let them cool a bit and peel of the skin. Mince the potatoes until no lumps remain with whatever tool you can find that works best. In a kitchen machine, mix the sun dried tomatoes, garlic, egg and a pinch of salt. Make space on a clean worktop to form the dough. Add this mixture to the potatoes and sprinkle half of the flour on top. Mix this to a nice dough, add as much flour as needed to make a solid and soft ball. Knead the dough as little as possible, because it will get sticky again.
Make sure you have a tray with baking paper or a clean kitchen towel ready. Divide the ball in two and roll them into long snakes. Cut the gnocchi in the desired size. At this point you can form them by rolling the gnocchi over the back of the teeth of a fork, or roll them between your hands or leave them as they are. Space them apart on the baking paper.
Bring a big pan of water with salt to a boil. Add the gnocchi in one layer, when they are floating at the surface they are ready. Take them out and let them rest in a sift to dry a bit. In a large skillet warm butter and oil on a medium to high fire and bake the gnocchi crispy at all sides. Let them leak out on some kitchen paper.
Chestnut mushrooms with caramelized onions
Two ingredients I love and mix well together. This dish combines nicely with the gnocchi.
1 red onion
2 garlic cloves
300 gram chestnut mushrooms
½ teaspoon thyme
Splash of balsamico (optional)
Cut the onions in half rings and mince the garlic. Heat a layer of oil in a skillet and bake the onions until soft, turn down the heat and add the garlic. Mix this together with the thyme and add the mushrooms. Cover the skillet with a lid and let it simmer for ca. 10 – 15 minutes. Before serving you can add a bit of balsamico vinegar.
150 gram chestnuts in peel
100 gram grated parmesan
Handful of toasted walnuts
2 handful of parsley
Pepper and salt
Making the pesto
Preheat the oven to 400F / 200C
Cut a cross in the flat side of the chestnut and put them in water for 20 minutes. Put the chestnuts cross side up on a baking tray and slide in the oven until the edges of the cross curl up.
Let them cool only slightly and peel them. If they are cold they are hard to peel so just warm them a bit up when they cooled down to make the work easier.
Put them in a kitchen machine with the parmesan, walnuts, parsley and olive oil. Grind into a coarse pesto, it should not be a smooth paste. Season with pepper, salt and a squeeze of lemon juice.
600 gram sweet potato
About 1 ½ -2 cups flour
Pinch of salt
Cook the potatoes in their skin in boiling water until soft; peel of the skin and mash them slightly. Spread them out on a baking tray and put them in the oven for 5 minutes to dry them out a bit, make sure they don’t brown. You just want them to lose some water.
Prepare a clean worktop to knead on and baking paper to put the gnocchi on when formed. Press the potato through a sift and make a pile on your worktop. Make a well in the middle and incorporate the egg, nutmeg and salt. Now we have to work a bit fast; we don’t want to over knead the dough because then it becomes sticky again. Start adding flour in batches and knead until the mixture is not sticky anymore. Divide it in three and roll them out into long snakes. Cut the snake into gnocchi the size you like and place them on the baking sheet. You can now form them into little egg shapes, make edges with a fork or twist them around their axe to make a nice curl if you like.
Boil water in a big pan and cook the gnocchi until they start floating on the surface. Mix them with the pesto and serve with some grated parmesan on top.