Chestnut gnocchi with butter and sage

Chestnut gnocchi with butter and sage are a very tasty first course with few ingredients. Excellent recipe perfect for the autumn period. The simple seasoning highlights the flavor of the chestnuts in the dough. Let's see what we need for the preparation of chestnut gnocchi with butter and sage. Ingredients 150 g chestnut flour 150 g water 1 pinch fine salt 75 g flour 50 gbutter 4 sage leaves 50 g Parmigiano Reggiano Preparation Start the preparation of the chestnut gnocchi with butter and sage by sifting the two flours into a bowl, first the chestnut flour then the flour. Add a pinch of salt and mix everything with a fork. Pour in the water and work the ingredients initially with a spoon then with your hands. When you have obtained a homogeneous dough, form a ball, wrap it in tissue paper and let it rest for at least 30 minutes. Cook the gnocchi in salted water until they rise to the surface. Put a pan with butter and sage leaves on the stove. Fry for a few moments then add the chestnut gnocchi and half a ladle of cooking water. Sprinkle with grated Parmesan cheese and mix everything with a wooden spoon to promote a homogeneous seasoning. Serve in bowls, add more grated cheese and serve the chestnut gnocchi with butter and sage to your diners. Alternatively, you can season the gnocchi with cheese sauces such as fontina, taleggio or gorgonzola. Another variant can be obtained with a porcini mushroom sauce. Those with a sweet tooth can add shelled sausage to mushrooms.