Chestnut Gnocchi with Berg Cheese Sauce and Cocktail Tomatoes
Chestnut gnocchi with berg cheese sauce and cocktail tomatoes is a recipe featuring fresh fruit-vegetable ingredients. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g potatoes (starchy, for boiling)
- Salt
- 250 g cooked chestnuts (vacuum packed)
- 2 egg yolks
- 2 tbsp semolina flour
- 80 g flour
- flour (for dusting the work surface)
- 125 g berg cheese (medium-aged, finely grated)
- 50 ml heavy cream
- 100 ml low-fat milk
- Pepper
- 200 g cherry tomatoes (for garnish)
- parsley (for garnish)
Instructions
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1.
Wash the potatoes and boil them in salted water for about 30 minutes, drain, steam off, peel, and press through a potato ricer. At the same time, cook the chestnuts in broth for 10 minutes, drain, let them drip, and also press through a ricer. Let them steam for a few minutes, then knead the egg yolks together with the semolina, a pinch of nutmeg and salt into the dough until it becomes well-formed and no longer sticks to the hands. Shape the dough on a floured work surface into finger‑thick ropes and cut them into pieces about 2–3 cm long.
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2.
Roll the pieces over the fork tines so that typical ridges form.
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3.
Heat the cream with the milk, add the cheese and stir until it melts into the sauce, seasoning with salt and pepper. Boil the gnocchi in plenty of salted water for about 5 minutes. Use a slotted spoon to lift them from the pot, let them drain slightly, and serve them in bowls with the sauce. Wash the tomatoes, optionally halve them, add them with parsley, season with pepper and serve immediately.
