Chestnut-gnocchi

for 6
Ingredients:

500g boiled and mashed potatoes
300g rice flour
100g chestnut flour
2 eggs
parmesan
salt
nutmeg

Method

Boil and mash the potatoes. When they are cold add rice flour, chestnut flour, eggs, parmesan, salt and nutmeg. Blend all the ingredients and form some long rolls. Cut them in the measure you prefer. Boil water and salt and then pour the gnocchi in it and cook them for 4-5 minutes. Flavor them as you prefer e.g. cheese fondue or deer ragout.

An autumn dish born in the kitchen of our restaurant, where traditional flavours are reinterpreted every day in a gluten-free key. And if you’d like to enjoy it right here with us, discover how we welcome coeliac guests at our gluten-free hotel, with dedicated menus and a kitchen that pays attention to every detail.