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Potato Chestnut Gnocchi with Gorgonzola Cream Sauce

Scott Phillips

Servings: 8

Chestnut flour gives these dumplings a texture that’s denser than Potato and Ricotta Gnocchi, yet comforting. Cooked peas and chard are a nice addition to the creamy sauce. Because it’s so rich, the portions are small.


For the gnocchi

  • 1 16-oz. russet potato, whole and unpeeled
  • 11 oz. (3-1/3 cups) chestnut flour
  • 4-1/2 oz. (1 cup) all-purpose flour; more as needed
  • Kosher salt
  • 1 large egg, beaten

For the sauce

  • 1 cup heavy cream
  • 2 oz. Gorgonzola dolce, cut into small pieces
  • 1/4 oz. finely grated Parmigiano-Reggiano or Grana Padano (2 to 3 Tbs.)
  • Pinch freshly grated nutmeg
  • Kosher salt

Nutritional Information

  • Nutritional Sample Size 1 portion gnocchi plus 2 Tbs. sauce (not including peas or chard)
  • Calories (kcal) : 380
  • Fat Calories (kcal): 140
  • Fat (g): 15
  • Saturated Fat (g): 9
  • Polyunsaturated Fat (g): .5
  • Monounsaturated Fat (g): 3.5
  • Cholesterol (mg): 65
  • Sodium (mg): 530
  • Carbohydrates (g): 53
  • Fiber (g): 5
  • Sugar (g): 2
  • Protein (g): 9


Make the dough

  • Cover the potato with about 1 inch of water in a saucepan. Bring to a rolling boil over medium-high heat, reduce to a gentle boil, and cook until easily pierced with a skewer, 35 to 40 minutes. Drain and let cool briefly. Peel the potato as soon as you can handle it. Pass the potato through a ricer into a large bowl, spreading it out to help any steam escape.
  • Sift the flours into a large bowl, and whisk in 1-1/2 tsp. salt. add the still-warm potato and egg, and mix to combine; the dough will be crumbly. Mix with your hands, adding warm water 2 to 3 Tbs. at a time, until the dough is cohesive; you may need as much as 2/3 cup. The dough should be soft but not sticky.

Shape the gnocchi

  • Line 2 rimmed baking sheets with parchment and dust well with flour. Lightly flour a work surface. Turn the dough out onto the flour and gently flatten it by hand or by lightly rolling with a rolling pin until about 3/4 inch thick. If the dough is sticky, lightly dust the top with flour, too.
  • With a floured bench scraper or a knife, cut the dough into strips from 1/2 to 3/4 inch wide. With your hands, roll and lengthen the strips until about 1/2 inch in diameter. Using the bench scraper, cut the logs into 1/2- to 1-inch pieces (size is up to you).
  • If you want to give the gnocchi ridges, use the side of your thumb to gently roll each piece down the length of a gnocchi board or the tines of a fork, while simultaneously pressing lightly on the dough. (A fork will produce gnocchi with more pronounced ridges than a gnocchi board.)
  • Arrange the gnocchi in a single layer on the prepared baking sheets, making sure they don’t touch. If not cooking the gnocchi right away, cover with plastic wrap and refrigerate for up to 4 hours. Even better, freeze the gnocchi right on the baking sheet until hard. (Frozen gnocchi are easier to handle than fresh and hold their shape better.)

Make the sauce

  • Combine the cream and cheeses in a medium saucepan, and bring to a simmer, stirring, over medium heat. Cook, whisking occasionally, until the sauce is smooth and thick enough to coat the whisk, 7 to 10 minutes. Add the nutmeg, season to taste with salt, and keep warm.

Cook and serve the gnocchi

  • Bring a large pot of well-salted water to a boil. reduce the heat to just below the boil. Add the gnocchi and cook, stirring once, until they float to the surface, 1 to 3 minutes, and then continue to simmer until tender (taste one and see), another 3 to 4 minutes. (The chestnut flour requires more cooking time than all-purpose flour.) Use a slotted spoon or similar utensil to transfer them to a bowl as they cook. Gently toss with enough sauce to coat, and serve immediately.


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