Chestnut Gnocchi with Cheese Sauce

Ingredients

• 150 g starchy cooking potatoes
• Salt
• 250 g chestnuts (canned)
• 200 ml vegetable broth
• 2 egg yolks
• 2 tbsp cornmeal
• 100 g flour
• flour (for the work surface)
• 250 g spicy sliced cheese (e.g., Fontina, Provolone)
• 250 ml milk
• 100 ml heavy cream (at least 30% fat)
• 150 g cherry tomatoes
• 2 tbsp oil
• 1 tbsp freshly chopped oregano
• 1 tbsp freshly chopped parsley
• Pepper (from the grinder)

Instructions

1. 1.

   Wash the potatoes for the gnocchi and boil them in salted water until tender. Add the chestnuts with the broth to a pot and simmer for 10 minutes. Drain both and let them drip. Peel the potatoes and, together with the chestnuts, press through a potato ricer. Set aside the mixture and allow it to cool slightly.

2. 2.

   Whisk the egg yolks with salt and add to the slightly cooled mixture. Stir in the cornmeal and knead in enough flour until a well-formed dough forms that no longer sticks. On a floured work surface roll the dough into finger-thick ropes and cut diagonally into 2‑3 cm pieces. Roll each piece over the back of a fork to imprint the pattern, then press slightly flat so they can absorb sauce better.

3. 3.

   Let the gnocchi dry on a floured surface for 15–30 minutes before cooking. Meanwhile, drain the cheese, chop finely, and combine with milk and cream in a wide pot; stir slowly until melted.

4. 4.

   Wash the tomatoes, halve them, and simmer in a small pan with oil for about 10 minutes. Add herbs to the cheese sauce, season with salt and pepper. Cook the gnocchi in plenty of boiling salted water for about 5 minutes, lift with a slotted spoon, let drain slightly, then plate with sauce and tomatoes on warmed plates. Garnish with herbs or edible flowers if desired.