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Recipes
Chestnut Gnocchi
Chestnut Gnocchi
Chestnut Gnocchi
photo credit: Ev Thomas
Chestnut Gnocchi recipe served with fresh chanterelles, shallots and thyme.
Recipe By:
Recipe by Barbara Lynch of No. 9 Park, B&G Oysters, and the Butcher Shop
Prep
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Serves
10
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Ingredients
3
large
russet potatoes peeled and quartered
1
egg
1/2
cup
chestnut flour
1
cup
all-purpose flour
1
stick
of butter
2
cups
fresh chanterelles
2
whole
shallots, peeled and minced
1
cup
chicken stock
4
sprigs
of fresh thyme
2
tablespoons
crème fraîche
salt and pepper
Instructions
. For gnocchi: Boil potatoes with 2 tablespoons salt until tender. Drain and push the potatoes through a ricer.
2. Place cooled potatoes on a floured surface. Make a well in the center and add beaten egg and some salt, then sprinkle with both kinds of flour. With hands, knead flour and egg into potatoes.
3. Portion dough into four parts and roll each into a rope three-quarters of an inch wide. Cut into half-inch sections and roll each piece into a ball. Use fork to make indentations. Freeze until ready to cook.
4. For the sauce: Over medium heat, add butter and sauté chanterelles until tender. Add shallots and chicken stock and reduce to three-quarters of a cup. Add the thyme and crème fraîche and serve over boiled gnocchi.
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