Today we will prepare a very special first course, reserved for lovers of strong flavors and for all people who love to discover new flavors: gnocchi with chestnut flour! To obtain them we will use a special grater with large holes, the same one used to prepare the spaetzle! Discover this recipe with me!
Video of the Recipe
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Identity Card of the Recipe
- 205 KCal Calories per serving
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Ingrediants
For the spaetzle
- 130 g of white flour of type 00
- 200 ml of milk
- 120 g (2 medium) of eggs
- 1 grated nutmeg
- Q.b. of pepper
- Q.b. of salt
- 100 g of chestnut flour
For the dressing
- 50 g of Taleggio
- Q.b. of nutmeg
- Q.b. of pepper
- Q.b. of salt
- A few sage leaves
- 10 g of white flour of type 00
- 200 ml of milk
- 20 g of grated Parmesan cheese
Materials Needed
- Spaetzle tool
- Scale weighs food
- Sieve
- Whip
- Large saucepan
- Small saucepan
- Perforated ladle
Preparation
- In a bowl, sift the white flour with the chestnut flour. Season with salt, pepper and nutmeg.
- In the center, combine the eggs (egg whites and yolks) and the milk: mix everything with a whisk until you get a smooth and creamy batter, free of lumps.
- Meanwhile, bring plenty of water to a boil and add salt to taste.
- Until the water comes to a boil, prepare the sauce, a sort of revisited bechamel. In a bowl, pour the milk, season with salt, pepper and nutmeg. Add the sifted white flour. Mix everything with a whisk, then bring the pot to the heat and continue stirring until it boils (it is advisable to maintain a gentle flame). Once ready, turn off the béchamel and enrich with pieces of Taleggio cheese and sage leaves. Cover with the lid to allow the cheese to melt and the sage to release all its aroma.
- Dedicate yourself to the preparation of spaetzle. Place the special tool for spaetzle on top of the saucepan with the boiling water and pour the batter into the bowl of the instrument. Drip the batter through the large holes of the instrument: as they emerge, the dumplings are ready and can be removed with a slotted spoon. Place the spaetzle in a bowl with cold water (or water and ice) to stop cooking.
Did you know that
To make these particular dumplings it is necessary to use a specific spaetzle tool: it is a sort of grater consisting of a grid with large holes and an overlying movable tray into which the raw mixture is poured. The batter is then made to drip through these holes and, to facilitate the operation, the tray must be made to slide along the entire surface of the grater.- Mix the chestnut spaetzle with the Taleggio béchamel and serve immediately with grated Parmesan cheese.
Alice's comment - PersonalCooker
A fabulous dish that enhances the "autumn of flavors" in all its forms. Those who wish can change the sauce and replace it with a simple mushroom sauce or, for a strong (and not vegetarian) version, try to flavor the spaetzle with pieces of sweet chicken sausage.Nutritional values and Health Comment on the recipe
Gnocchetti with Chestnut Flour are a first course with an average caloric intake, mainly supplied by carbohydrates, followed by lipids and finally by proteins.
Carbohydrates are mainly complex (starch), saturated and unsaturated fatty acids in equal measure, and peptides with medium and high biological value.
Fiber is abundant and cholesterol is quite significant.
Gnocchetti with Chestnut Flour are a food that lends itself to the vegetarian ovo-milk diet (with cheeses without animal rennet) but not to the vegan one; they are contraindicated for lactose and gluten intolerance.
Only in small portions, they could be contextualized in the low-calorie diet for slimming and in that against metabolic diseases.
The average portion of Gnocchetti with Chestnut Flour is about 150-200g (310-410kcal).
