for 4 person

Gnocchi dough

500 g	mealy potatoes
	salted water, boiling
220 g	frozen chestnut puree, defrosted
200 g	white flour
1	egg
¼ tsp	nutmeg
1 tsp	salt

To shape

2 tbsp

Maizena cornflour, to dust

Gnocchi

salted water, boiling

Thyme butter

50 g	butter
2 tbsp	pumpkin seeds
1 tbsp	thyme leaf

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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