Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Gnocchi dough
To shape
Gnocchi
Thyme butter
How it's done
Gnocchi dough
Cook the potatoes (uncovered) in salted water for approx. 20 mins. until soft. Drain the potatoes, allow to cool slightly, peel while still warm, pass through a food mill and into a bowl. Add the chestnut puree, flour, egg, nutmeg and salt, mix well by hand. The mixture should still be moist but no longer stick to your hands.
To shape
Sprinkle a little cornflour over the work surface. Shape the mixture into rolls approx. 2 cm in diameter. Cut the rolls into pieces approx. 2 cm long, place the gnocchi on a tea towel.
Gnocchi
Cook the gnocchi in batches in simmering salted water for approx. 5 mins. until they float to the surface. Remove with a slotted spoon, drain.
Thyme butter
Heat the butter, pumpkin seeds and thyme in a non-stick frying pan until it foams and smells slightly nutty. Remove the pan from the heat, add the gnocchi, heat through in the butter.
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