Chestnut Purée and Vanilla Gnocchi
Chestnut purée and vanilla gnocchi is a true classic dessert that combines the tenderness of Italian gnocchi with the sweet and nutty flavor of chestnuts. The silky texture of the vanilla-cream sauce and the dark chocolate shavings provide the perfect finishing touch to this mouth-watering dish. This recipe is an ideal choice for the autumn and winter season, when the rich flavor of chestnut perfectly complements a warm, creamy sweet treat.
Ingredients for this recipe
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Preparation Steps
1
Boil the potatoes in their skins in salted water for about 20 minutes, or until they are completely tender.
2
Peel the potatoes while still warm, then mash them thoroughly with a potato ricer or fork in a bowl.
3
Let the mashed potatoes cool slightly, then add the egg, salt, and flour. Knead to form a soft, non-sticky dough.
4
Divide the dough into several portions and roll them into long, thin ropes. Cut the ropes into approximately 2 cm pieces with a sharp knife.
5
Bring a large pot of water to a boil, then add salt. Cook the gnocchi in small batches until they float to the surface (about 2 minutes), then drain them.
6
Melt the butter in a skillet over medium heat. Sauté the cooked gnocchi until lightly golden brown.
7
In a small saucepan, combine the chestnut purée, heavy cream, honey, and vanilla extract. Heat over medium heat.
8
Cook the sauce until the chestnut purée is completely dissolved and the sauce has reached a creamy consistency.
9
Pour the chestnut-vanilla cream over the sautéed gnocchi and gently toss to coat each piece.
10
Sprinkle with powdered sugar and grated dark chocolate to enhance the flavors and presentation.
11
Serve immediately while warm, garnished with a dollop of extra chestnut purée and chocolate shavings!
