Chestnut & potato gnocchi (Gnocchi di castagne e patate) from Tuscany: Simple Meals and Fabulous Feasts from Italy (page 165) by Katie Caldesi and Giancarlo Caldesi

  • potatoes
  • chestnut flour

  • EYB Comments

    Can substitute Italian 00 flour for chestnut flour.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Memmo’s beef ragù (Ragù di Memmo)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Italian 00 flour for chestnut flour.

  • Allie80 on April 20, 2019

    We had friends over to help us test out the results, they both gave both the gnocchi and the ragù a big thumbs up. The gnocchi were incredible light – one of our guests described them as like eating clouds – I suspect the texture wasn’t quite as it should be, but they were very easy to eat. Although the recipe says it serves four, we felt for the hungry (or the greedy) the portion was on the small size. Perhaps this was again due to them being so light, or maybe the serving guidance was part of a number of courses rather than a standalone meal. As suggested in the book I served with Memmo’s Beef Ragù, which was also yummy.

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