Gnocchi Di Castagne Con Crema Di Taleggio E Porcini Recipe
Homemade chestnuts potato dumpling with Porcini mushroom and Taleggio cheese sauce. OPTION: ADD FRESH SLICE ALBA WHITE TRUFFLE $30 PER GRAM
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Ingredients
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Gnocchi
Method
Gnocchi Preparation
- 1
Cook the Potatoes
Boil the potatoes in salted water until tender. Drain and let them cool slightly, then peel.
- 2
Make the Dough
Pass the warm potatoes through a ricer or mash them until smooth. In a mixing bowl, combine the riced potatoes with chestnut flour, egg yolks, salt, and nutmeg. Mix until a soft dough forms.
- 3
Shape the Gnocchi
Divide the dough into sections and roll each section into a long rope about 1 cm thick. Cut the ropes into 2 cm pieces to form the gnocchi. Optionally, use a fork to create ridges on each piece.
- 4
Cook the Gnocchi
Bring a pot of salted water to a boil. Cook the gnocchi in batches; they are done when they float to the surface (about 2-3 minutes). Remove with a slotted spoon and set aside.
