Chestnut Gnocchi with apples and Strachitunt Dop

Chestnut Gnocchi

Ingredients for 5-6 portions:

  • 500 g potatoes
  • 75 g chestnut flour
  • 25 g type 00 flour
  • 1 egg
  • 200 g Strachitunt Dop
  • 2 Granny Smith apples
  • 150 g single cream
  • 50 g toasted hazelnuts
  • 15 g scallion
  • 1 orange
  • salt to taste
  • black and white pepper to taste
  • nutmeg to taste


Wash potatoes well, wrap them in tin foil with a drizzle of oil and a pinch of salt, place them onto a baking sheet and bake at 180° for around 45 minutes.

In the meantime, toast the hazelnuts for 4-5 minutes at 180°, sauté the diced apples together with the finely chopped scallion, the salt and the white pepper. Cut the orange peel into thin strips and candy it by submerging it at least 3 times into water and sugar.

Once the potatoes are cooked, peel them, mash them with a potato ricer, mix in the egg, blend the two flours together adding them to the mixture to make a dough.

When all the ingredients are well blended, add the salt, black pepper and nutmeg. Make into balls measuring 1 cm in diameter.

Boil a pan of water and add salt when it comes to the boil. Make the fondue by heating the cream and adding the Strachitunt. Cook the gnocchi for 3-4 minutes, stir into the pan with the fondue, serve garnished with the hazelnuts, sautéed apples, and candied orange peel.


Recipe by Mazzola Angelo and Cattaneo Mirko IPSSAR in San Pellegrino Terme

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