3 cups chestnut flour
2-1/2 cups
all-purpose flour
1/2 cup whole shelled
walnuts
1/3 cup pine nuts
1 cup oil
1 sprig parsley
2 cloves garlic
3/4 cup grated
Parmesan cheese
Make the gnocchi:
Mix the chestnut flour and the all-purpose flour on a board. Add sufficient water to
produce a soft, smooth dough. Divide the dough into pieces as large as an orange,
then form finger-thick rolls on the board. Cut these into segments about 3/4 inch
long and press against the back of a fork or a grater to produce the characteristic
gnocchi shape. Keep separated so they do not stick together.
Make the sauce:
Blanch the walnuts in boiling water for 3-4 minutes to help remove their skins and toast
the pine nuts in the oven. Put all the nuts in a mortar and pound well. Peel
and finely chop the garlic cloves. Fry with the parsley and 4 tbsp oil in a
saucepan. Add the nuts, stir and continue frying for a couple of minutes.
Remove from the heat and then add the remaining oil mixed with a little boiling water (the
water is necessary to obtain a smooth paste).
Boil the gnocchi in
plenty of salted water for about 7-8 minutes. Remove carefully with a slotted spoon,
then transfer to individual plates.
Cover each portion with
some of the sauce and grated Parmesan cheese.
Serve immediately. |
