Chestnut Gnocchi from Cuneo with Walnut Pesto

In the hill farms and pastures of the Varaita valleys and mountains in Piedmont, autumn offers many delicacies that are unknown to most.
We at Spaghetti & Mandolino have decided to give voice to this land that is so beautiful and wild at the same time. A reality still unspoiled where two young people have decided to take back the family properties and dedicate themselves to the countryside, cultivating the land and harvesting the fruits of history. With these autumn delights, the scents that come from the doorways of the houses are also those of these delicious gnocchi.

 

[ Ingredients for 6 people ]

700g of potatoes from the Varaita Valley
100g of white flour 00
100g of chestnuts from the Varaita Valley
10 walnuts from the Varaita Valley
one egg
a pinch of salt

[ Preparation ]
 

Boil the potatoes with the skin; when cooked, peel them and pass them through a potato masher. Let them cool slightly, then add the flour and the pulp of chestnuts passed through a potato masher until very smooth and lump-free. Add the egg and salt.
Knead well and prepare the usual sticks for the gnocchi about the thickness of a finger; cut them into pieces of 2 - 3 centimeters and roll them on the back of a grater, gently pressing with your finger; keep them on a floured tray. Cook the gnocchi in salted water and as they float to the surface, collect them and season with the pesto.
For the pesto, you need the 10 walnuts chopped and crushed until reduced to very fine granules; then extra virgin olive oil and a pinch of sweet salt.

Serve the dish with crushed walnuts on top. Enjoy your meal!!