Chestnut Gnocchi with Roasted Porcinos, Prosciutto di San Daniele, Pomegranate and Grana Padano

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Chestnut Gnocchi with Roasted Porcinos, Prosciutto di San Daniele, Pomegranate and Grana Padano
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Details

. Difficulty: Medium . Serves: 4 people . Preparation time: 1 hour and 20 minutes . Variety: Gnocchi

Ingredients

150 g chestnuts
125 g waxy potatoes
1 clove of garlic
1 egg
75 g flour
salt
4 porcini mushrooms
2 tablespoons of butter,
1 pomegranate
4 slices of Prosciutto di San Daniele
1 handful of grated Grana Padano

Preparation

Peel the potatoes and dice them finely. Cut the clove of garlic in half. Cook together with the chestnuts in salt water for around 20 to 30 minutes until soft. Then drain, puree and let it cool, season with some salt if necessary. 
Whisk the egg and add to the mixture. Then add flour. Knead into a soft dough. Sprinkle some flour on the working surface. Roll the gnocchi dough into 2 cm thick rolls, then cut them into 2-3 cm long pieces.
Place the gnocchi in boiling salt water in small portions at a time until they rise to the surface. Then take them out with a slotted spoon and let drain well.
Slice the pomegranate lengthwise into halves. Hold over the top of a bowl with the cut facing downwards (careful that it might splatter) and repeatedly hit the surface with a spoon until all seeds have fallen out. Take out the rough white pieces. Tear the prosciutto into rough pieces.
Clean the porcini mushrooms and cut into slices. Fry in hot butter and season with salt and pepper. Add gnocchi and stir for a couple of minutes. Add the pomegranate seeds and the torn prosciutto slices, stir the mixture and put into a pasta dish. 
Sprinkle with Grana Padano.
Andreas Berndt
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