Chestnut Gnocchi
Chestnut gnocchi are a lovely Italian autumn dish, made in Trentino , with potatoes and chestnut flour, giving them a delicate earthy flavour and a soft texture. They are especially comforting in the colder months and pair beautifully with simple, traditional sauces.
In this version, the gnocchi are served with melted butter, sage and a finishing touch of grated salted ricotta, a combination that enhances the flavour of the chestnuts without overpowering them.
Ingredients of Chestnut gnocchi
For the gnocchi
- 1 kg red-skinned potatoes
- 300 g chestnut flour
- 100 g plain flour
- 1 medium egg
- Fine salt, to taste
For the sauce
- 120 g butter
- 6 sage leaves
- Salted ricotta, to taste
- Black pepper, to taste
Method
- Boil the potatoes in a large pan of water for about 30 to 40 minutes, until tender. Drain and mash them while still hot into a large bowl.
- Add the chestnut flour and a pinch of salt, then begin mixing with your hands.
- Add the plain flour and the beaten egg, then continue kneading until you have a smooth, even dough.
- Transfer the dough to a work surface and shape it into a ball.
- Cut off pieces of dough and roll them into ropes about 2 cm thick.
- Cut the ropes into small gnocchi, around 2 cm long, and place them on a tray lined with baking paper and lightly dusted with flour.
- Bring a pan of salted water to the boil.
- Meanwhile, melt the butter in a frying pan and add the sage leaves. Let them infuse gently, then turn off the heat.
- Cook the gnocchi in boiling water for 1 to 2 minutes, until they float to the surface.
- Lift them out with a slotted spoon and transfer them directly to the pan with the butter and sage.
- Add a ladle of cooking water and toss gently over the heat until coated.
- Finish with a little black pepper and grated salted ricotta before serving.
Tips and Variations
- Use older potatoes rather than new potatoes for a better gnocchi texture.
- Do not overwork the dough, or the gnocchi may become heavy.
- A very simple sauce works best, so the chestnut flavour stays the star.
- You can shape them smooth or ridged depending on the look you prefer.
History of Chestnut gnocchi
Chestnut flour has long been used in many Italian mountain and rural areas, especially where chestnuts were an important staple food. Recipes like chestnut gnocchi reflect that tradition, turning simple pantry ingredients into nourishing dishes full of seasonal character. This recipe is a modern home-cooking version of that idea, combining potatoes and chestnut flour in a way that feels rustic, comforting and very Italian. The source presents it as an autumn-focused variation of classic gnocchi. In Trentino-Alto Adige, it became popular thanks to Austrian and German influences.
You may also enjoy Spinach Spätzle, a soft egg pasta typical of the Alpine areas, or finish the meal with Apple Strudel, a classic dessert that perfectly represents the sweet side of this cross-border food tradition.
