Chestnut gnocchi with Fumè oil

Chestnut and smoked oil gnocchi

Valentine's Day should also be celebrated in the kitchen. For this special day we have chosen these chestnut gnocchi, a recipe presented by a couple of Chefs, Paco Zanobini and Elena Minari, who with their project De Smart Kitchen have brought their love into the kitchen.

The recipe they presented to us is a dish that combines different ingredients and flavors: chestnut flour gnocchi, pumpkin cream with Fumé oil, artichokes marinated in rosemary oil and flakes of pecorino di fossa.

Gnocchi di castagne con olio Fumè - Coppini Arte Olearia

Ingredients

(PER 4 PERSONE)

Per gli gnocchetti di farina di castagne:

500 g di patate già lessate e pelate
100 g di farina di castagne
50 g di farina di riso (per cucinare un piatto senza
glutine) o 50g di farina 00
1 uovo

Per la crema di zucca all’olio Fumé:

500 g di zucca Bertina
25 g di olio Fumé
375 g di acqua tiepida
6 g di sale fino
3 g di aceto di vino bianco
Olio evo Rocca
de' Rossi

Per i carciofi marinati all’olio al rosmarino:

2 carciofi
Condimento Olive
& Rosmarino
Sale q.b.
Pepe q.b. a piacere

Per la finitura del piatto:

2 gambi di carciofo
1 porro
Olio evo
Formaggio di capra stagionato q.b.

Procedure

PREPARATION

Let's start with the pumpkin cream. Preheat the oven to 210 °C. In the meantime, take the pumpkin, remove the peel and seeds and cut it into slices about 2 cm thick. Arrange them on a baking sheet and season with salt and a drizzle of extra virgin olive oil. Bake at 210 °C for 20 - 30 minutes. Then, with the help of an immersion blender, blend the pumpkin with the Fumé oil, warm water and white wine vinegar. Season with salt and pepper, if necessary.

Now let's prepare the chestnut gnocchi. Peel the potatoes while they are still hot and immediately mash them on the flours that you have poured on the pastry board. Then add the egg and knead everything with your hands until you obtain a soft but compact dough.

Take a portion of the dough and roll it out with your fingertips to obtain loaves (about 2cm in diameter); to do this, help yourself by flouring the pastry board, from time to time, with rice flour or 00 flour.

Arrange the gnocchi on a floured wooden cutting board or on a baking tray lined with baking paper.

Let's proceed with the preparation of the artichokes. Separate the head of the artichoke from its stem, which you will keep aside for the soffritto in which you will sauté the gnocchi. Clean the head of the outer leaves, divide it in two,

and remove the beard inside. Cut the artichokes into julienne strips and season them with rosemary oil and a pinch of salt.

Now we will prepare the leek and artichoke stem soffritto. Clean the leek (remove the roots and the green terminal part) and chop it. Then, take the artichoke stems, peel them and dice them. Fry the leeks and diced vegetables in extra virgin olive oil over medium heat.

We are almost ready to plate! Cook the gnocchi in plenty of lightly salted boiling water. When they come to the surface, drain them with the help of a slotted spoon and pour them into the pan with the

soffritto. Sauté them quickly, taste and adjust the salt if necessary.

Place a ladle of warm pumpkin cream with Fumé oil in a deep dish. Place the gnocchi in the center and decorate with the artichokes marinated in rosemary oil. Finally, grate the aged goat cheese, season with a drizzle of extra virgin olive oil and…enjoy your meal!