Entree: Switzerland – Italian Swiss / Ticino – Gnocchi di Castagne (Small dumplings made from chestnut purée and flour, typically served with butter and sage or grated cheese)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 10 min

Total 35 min

Ingredients

- 1 1/4 cups (300 g) cooked chestnut purée (unsweetened)
- 1 cup (130 g) all-purpose flour, plus extra for dusting
- 1/4 cup (25 g) finely grated Parmigiano-Reggiano, plus more to serve
- 1 large egg, approx. 1.8 oz (50 g), lightly beaten
- 1/2 tsp (2.5 g) fine salt
- Pinch ground nutmeg
- 6 tbsp (85 g) unsalted butter
- 10–12 fresh sage leaves
- Coarse salt for boiling water
- Freshly grated Parmigiano-Reggiano, to serve

Instructions

1. In a large bowl, combine the chestnut purée, beaten egg, salt, and a pinch of nutmeg; mix until smooth.
2. Stir in the grated Parmigiano-Reggiano, then add the flour a little at a time, folding gently until a soft, slightly tacky dough forms. Avoid overworking; add up to 2–3 tbsp (20–40 g) more flour if the dough is too sticky.
3. Turn dough onto a floured surface and divide into 4 portions. Roll each portion into a 3/4-inch (2 cm) thick rope, dusting with flour as needed. Cut ropes into 3/4-inch (2 cm) pieces and, if desired, press each piece lightly with a fork to form ridges.
4. Bring a large pot of salted water to a gentle boil. Cook gnocchi in batches; when they float to the surface, cook 1–2 minutes more, then remove with a slotted spoon and transfer to a warm plate. Reserve 1/2 cup (120 ml) of the cooking water.
5. In a large skillet, melt the butter over medium heat until it foams and begins to brown slightly. Add the sage leaves and cook until fragrant and crisp, about 1 minute.
6. Add the cooked gnocchi to the skillet with a splash of reserved cooking water and toss gently in the butter-sage sauce to coat and warm through, 1–2 minutes. Serve immediately sprinkled with additional Parmigiano-Reggiano.