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Chestnut Gnocchi
(Gnocchi di Castagne)
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Ingredients:
1 lb (450 grams) chestnut flour
1/2 lb (250 grams) white flour
1/4 lb (100 grams) seasoned Pecorino cheese
8 spoons of extra virgin olive oil
Warm water
Salt
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Directions:
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- Create a flour 'mountain' with the two flours and mix well.
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- Begin creating the gnocchi paste with the use of the warm water.
Add salt (not too much) until the mixture has formed an even, pliable texture.
Roll the pastry into a medium thick circle and let it slightly dry.
Cut the pastry into 1.5 inch (4 cm) squares and sprinkle each with flour.
In a pot with a generous amount of boiling salted water, add and cook the gnocchi for 10 minutes.
Drain and 'dress' the cooked gnocchi with olive oil and grated cheese. Serves 4.
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