Gnocchi di castagne
Instructions
Boil the potatoes, Peel, mash still hot.
Incorporate the mashed chestnut flour 40 g of butter and eggs.
Knead the dough until elastic, form the gnocchi.
Bring to a boil lightly salted water, add the dumplings one at a time, letting them boil a few minutes: when picking them up with afloat the skimmer.
Drizzle with melted butter.
Ingredients and dosing for 4 persons
- 1000 g of boiled potatoes
- 200 g of chestnut flour
- 2 eggs
- Butter
- Salt