Gnocchi with Chestnut and Fontina Cheese

Serves 4 as a main course, 6-8 as entree

Ingredients

400 grms potatoes, boiled and peeled
400 grams chestnuts, boiled and peeled
200 grams white flour
pinch of nutmeg

Method

Boil potatoes in their skin, peel them while they are hot and put through a potato sieve as per recipe above.

Puree the cooked chestnuts

Put flour out onto board or table and amalgmate the chestnut puree and the mashed potato with nutmeg

Mix together quickly to form a large dough

Cut a small amount of dough and stretch into a long string shape the thickness of a small finger, cut the roll into small pieces

Whilst you are bringing salted water to the boil to cook the gnocchi, prepare the sauce

Fontina Sauce

Ingredients

150 grams Fontina cheese
80 grams butter
12-15 grams of tarragon, sage, chives, Italian parsley ‚ chopped together

Method

Boil the gnocchi in a large pot of salted water. As they rise to the surface, take them out and drain

In a large frypan, melt the butter, add the drained gnocchi, then the cheese and the herbs. Allow just long enough for the Fontina to melt but be very careful that it does not stick to the pan.

Serve in hot bowls.