Chestnut Gnocchi with mushroom sauce
Instructions
Search the chestnut flour and wheat flour mixing them. Post them to the fountain on a pastry Board and knead, adding the potatoes, warm water and a pinch of salt, until dough is smooth and compact. Pulls the dough and get a thickness of 3 mm. Let it dry for 20 minutes then cut it and powder gnocchi with white flour.
Cola gnocchi in a saucepan with salted water to a boil and cook for 10 minutes. And drain when they're condisci with mushroom sauce (or other seasonings to taste).
Timing
- Preparing:
- Cooking:
- Total:
Ingredients and dosing for 4 persons
- 400 g chestnut flour
- 200 g wheat flour
- 2 potatoes
- mushroom sauce