Chestnut Gnocchetti With Creamy Cheese Sauce Tarifi

Malzemeler

• 2 Pounds Baking Potatoes (About 3 to 4 Potatoes), 1/2 Cup Chestnut Flour, 1 Cup Of Flour, 1 Egg, 1 Teaspoon Salt. Sauce: 1 Cup Heavy Cream, 6 Ounces Italian Melting Cheese (Fontina or Robiola Work Well), Salt & Pepper. To Serve: Grated Parmesan Cheese, Cracked Black Pepper

Hazırlanışı

1. Bake your potatoes in their skins until fork tender and place on a plate until they are cool enough to handle. Cut the potatoes in half, and scoop out the potato and press through a potato ricer into a bowl. Add the egg, and slowly start adding the chestnut flour a little at a time, mixing well with your hands. Add half the all-purpose flour and continue to mix, adding just enough additional flour to create a soft workable dough. Knead gently only briefly until you have achieved a smooth, pliable if slightly sticky dough. first break the dough into fist sized pieces, and roll each piece into a log about the thickness of your index finger on a lightly floured surface. Cut into 1/2 inch pieces, and place the prepared gnocchi on a lightly floured baking sheet and keep refrigerated until ready to use. heat the cream until hot, then add the cheese and stir until it has completely melted and the sauce has thickened. Season with salt and pepper. To cook the gnocchetti, drop carefully into salted boiling water and remove immediately as they have all floated to the surface. Drain and top with the sauce. Serve hot, offering grated cheese and cracked pepper at the table.

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