TASTE / How to make a gnocchi for Autumn

I think there is something comforting about gnocchi as an alternative to pasta anyway as the days shorten, but here is a super recipe from one of our cheese producers Beppino Occelli that is full of some wonderfully Autumnal flavours. It also would not be out of place on a more festive dining table as the weeks tick on. It is delicate to eat yet rich in flavour.




Occelli Castagno filled Gnocchi with mushrooms and chestnuts

  • 1 kg of waxy potatoes

  • 100 g of chestnut flour

  • 120 g of flour 00

  • 1 egg

  • Nutmeg to taste

  • 125 g of Occelli® in chestnut leaves

  • 6/7 chestnuts

  • 200 g of porcini mushrooms

  • 1 clove of garlic

  • Fresh parsley to taste

  • Extra virgin olive oil to taste

  • Salt and Pepper to taste

Method 1. Prepare the potatoes as in Stefano's gnocchi recipe here. 2. Meanwhile, cut the Occelli into small cubes and put in the refrigerator until ready for use. 3. Peel the chestnuts by removing both the outer peel and the inner skin. Add to boiling water, until they are just soft enough that a fork can pierce them without them falling apart. Drain and chop into small pieces. 4. Clean then slice the porcini mushrooms before you sauté with the garlic clove. As they brown add a little water then continue too cook for a few minutes. 5, Add the chestnuts, cover with a lid and continue to heat for a few more minutes, until the liquid is almost completely absorbed but for no longer than 8-10 minutes in total. Add salt and pepper and add a sprinkling of chopped parsley a minute or two before they are finished. 6. Continue to prepare the gnocchi as in Stefano's recipe switching the flour for the white/chestnut mix and adding nutmeg and seasoning. Add a little more flour as you mix if necessary. to create a dough like texture, soft but dry in consistency.

7. Form the gnocchi. Lightly flour your hands, take a little dough, then put in a couple of diced Occelli Castagno pieces. Close by overlapping the other dough, forming a ball roughly the size of a walnut and closing the filling well inside the dumpling.

8. Prepare a pot of salted water and bring to the boil. When all the gnocchi are prepared, cook immediately, removing them with a slotted spoon when they start to float and transfer them to the other pan. 9. Sauté together with the mushrooms and chestnuts for a few minutes, over medium heat.

10. Serve hot, garnished with a little fresh parsley.


We love this dish served with a Pinot Nero for a the full warming effect.





Image and Original Recipe Credit: Occelli Formaggi

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