As in any season, there are certain fruits and vegetables in winter with which you can try delicious and creative dishes. One of them is the chestnut, also known as Marone or Maroni. Until now, I only knew the nut fruit in the form of roasted chestnuts or as a creamy soup. But recently I made homemade gnocchi out of it and today I bring you my recipe for the chestnut gnocchi with cream wiring.

Homemade chestnut gnocchi with cream wiring

Admittedly, chestnuts are not actually vegies at all. Moreover, they belong to the nut fruits and also have a very nutty-intensive aroma with a slight sweetness. Therefore, chestnuts as puree, gnocchi or simply as a side dish fit perfectly with wild and lamb dishes. Even in sweet recipes you can process the nut fruit. But even so, the small fruits taste great. I just did some cream-wiring to my homemade chestnut gnocchi and that tasted very good.

If you only want to try this, I have now brought the recipe with you:

Homemade chestnut gnocchi with cream wiring

Court: Main
Countries & Regions: European
Preparation: 10 minutes
Preparation time: 30 minutes
Working hours: 40 minutes
Portions: 4 portions

Ingredients

Maroon gnocchi

  • 400 g potatoes floury boiling
  • 300 g chestnuts cooked
  • 150 ml cream
  • 150 g flour
  • 2 egg yolks
  • Salt, pepper, nutmeg to taste
  • 2 tbsp rapeseed oil

Rahmwirsing

  • 1/2 piece Wirsing
  • 1 piece onion
  • 100 g bacon
  • 100 ml Sahne
  • 1 tbsp butter
  • Salt, pepper, nutmeg to taste
  • freshly chopped parsley to garnish as needed

Instructions

Maroon gnocchi

  1. Peel the potatoes and cook softly in boiling salted water.
  2. Meanwhile, chop the gardened chestnuts a little and put the cream in a small saucepan. Simmer gently for about 5-6 minutes, then puree finely with a puree stick.
  3. Drain the boiled potatoes, crush them or press through a potato press. Then knead the warm potato stew with the chestnut puree, the flour and the egg yolk to a smooth dough. Season a little with the spices.
  4. Then shape the dough into one (or more) rolls about 2 cm thick. Now cut down about thumb-width pieces and form them into small gnocchi. For the optics, the shaped chestnut gnocchi can then be provided with a fork with the typical pattern.
  5. The gnocchi are now cooked in lightly simmering salted water for about 8 minutes. Then remove with a foam trowel, drain and leave to cool slightly.

Rahmwirsing

  1. Quarter the half wirsing head and cut down or lift fine strips. Wash off under cold water and drain. Add the bacon and onion also small.
  2. In a large frying-pan, fry the bacon cubes without fat and then add the onion cubes. Glassy with whitened. Now add the butter and fry the wirsing for about 5 minutes.
  3. Add the cream, season with the spices and simmer for another 10 minutes, until the cream is reduced a little.
  4. When the cream wiring is ready, the chestnut gnocchi can be served in a hot coated pan in a little rapeseed oil golden brown and garnished with fresh parsley.

 

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