Chestnut Gnocchi

Teig zubereiten Prepare the dough

1. Peel the potatoes, boil and leave to cool. Ideally overnight in the fridge so that the moisture evaporates and they become nice and dry. If you are in a hurry, you can also cook the potatoes in the oven at 170 degrees on a bed of sea salt (approx. 200-250g so that the bottom of the dish is covered with salt). Salt draws the water out of the potatoes and it only takes 40-60 minutes. If you like, you can add sprigs of thyme or rosemary.
2. Press the prepared potatoes through a potato ricer into a bowl.
3. Mix the curd cheese, chestnut puree and 2 egg yolks with the riced potatoes. Then add the flour, season with salt and nutmeg and knead into a nice dough. It is best to knead by hand so that the starch from the potatoes is not beaten out by the mixer. The dough should form a homogeneous mass.

Cook the gnocchi

1. Divide the dough and roll into rolls. Just like when you were a child with dough: ) Then use a dough scraper to divide the dough rolls into small pillows (approx. 2 cm wide, depending on the desired size of the gnocchi). It is important to keep dusting the dough with flour so that it does not stick too much.
2. Put a pan of water on and bring to the boil over a medium heat. Salt the water a little.
3. Put 5 pieces of the cut gnocchi into the water and test whether the mixture holds together and whether the taste is right. If necessary, add egg yolk to the main dough to thicken or season.
4. When the gnocchi float to the top of the water, they are ready. Place the finished gnocchi in a pan with butter, toss and serve hot.
   

Indulgence tip: Enjoy the homemade chestnut gnocchi with family or friends on festive occasions or at winter weekends and serve the gnocchi as a side dish with roast goose Pure Madness, half duck The Duke or duck breast fillet The Duke Filet, for example . Round off the taste with the fine Twitter Juice poultry sauce.