Chestnut Gnocchi with Roasted Spiced Quinces

For the chestnut gnocchi, first boil the potatoes in salted water for about 20-30 minutes. Peel and leave to cool overnight.

The next day, squeeze the potatoes. Mix with chestnut flour, semolina, yolk, salt, pepper and nutmeg. Let rest for 15-20 minutes.

Form into a thin roll and cut off pieces of equal size. Shape into gnocchi and press in with a fork.

Bring salted water to a boil and let the gnocchi steep in it for a few minutes until they float to the surface.

In the meantime, cut the chestnuts into thin slices. Peel and finely chop the shallots. Grate the rosemary and chop finely. Finely grate the pecorino.

Heat some oil in a pan. Sauté shallots and gnocchi in it. Fry chestnuts and rosemary briefly. Serve chestnut gnocchi sprinkled with grated pecorino.

Preparation Tip:

Chestnut gnocchi can also be served with other pasta sauces.

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