Chestnut Gnocchi

Ingredients

• 600 g waxy potatoes
• Salt
• freshly grated nutmeg
• 150 g spelt flour
• 1 egg
• 15 g spelt flour (for dusting)
• 400 g Brussels sprouts
• 1 onion
• 1 apple
• 1 tbsp Lemon Juice
• 5 tbsp butter
• 120 ml Vegetable broth
• 100 ml heavy cream
• 1 egg yolk
• 1 tsp thyme
• black pepper (ground)
• 300 g cooked chestnuts (vacuum‑packed)
• 1 tsp maple syrup

Instructions

1. 1.

   Wash potatoes and boil in a pot of salted water for about 30 minutes. Drain, steam to dry slightly, then cool a bit before peeling and pressing through a potato ricer. Spread on a work surface and season with salt and nutmeg.

2. 2.

   Sprinkle spelt flour over the potatoes and knead with the egg into a smooth dough. Take about one‑third of the dough and roll it out on a floured surface into a finger‑thick strand. Cut into 1 cm pieces and run each piece over the tines of a fork to create a ridged pattern. Shape all pieces into gnocchi and let them rest covered on the work surface.

3. 3.

   Meanwhile, wash, trim, and cross‑cut the Brussels sprouts. Blanch in boiling salted water for about 15 minutes, then shock in cold water and drain well. Peel and finely dice the onion.

4. 4.

   Wash, dry, core, and slice the apple; drizzle with lemon juice to prevent browning.

5. 5.

   Heat 1 tbsp butter in a pot, sauté the onion over medium heat until translucent, deglaze with vegetable broth, and simmer for about 5 minutes. Add the cream (leaving 3 tbsp) and simmer another 5 minutes.

6. 6.

   Whisk the egg yolk with the remaining cream, stir in 3 tbsp of the warm sauce, then fold into the rest of the sauce. Add thyme and season with salt and pepper.

7. 7.

   Sauté Brussels sprouts and chestnuts in 2 tbsp melted butter for 2–3 minutes over medium heat; season with salt and pepper. Cook gnocchi in boiling salted water until they rise to the surface (about 5 minutes), then lift with a slotted spoon and drain.

8. 8.

   Heat remaining butter and brown apple slices on both sides until golden, add maple syrup and lightly caramelize. Plate the vegetables and drained gnocchi on warmed plates, drizzle with sauce, and serve immediately.