Gnocchi Of Potatoes And Chestnuts

Preparation:

Preparation: Soak the dried chestnuts for about 1 hour in cold water. Immediately afterwards, drain and boil them for 1 hour in salted water with a few bay leaves. In the meantime, carefully wash the potatoes, boil them in their skins, peel them and pass them through a potato masher with the chestnuts. Arrange the two purees obtained in a large bowl and add a pinch of salt and a sprinkling of nutmeg. Mix everything well, amalgamating vigorously until you get a firm and elastic dough. With a kitchen knife, divide the dough into pieces and form many small dumplings. Cook them in boiling water for a few minutes until they float to the surface, drain and immerse them in a non-stick pan in which you have melted the butter with a few sage leaves. Stir them for a few moments and serve immediately hot. Tip: to make your gnocchi look nicer, you could pass them gently on a grater by exerting a little pressure with your fingers. Tip: if the dough is too hard, add a few spoonfuls of milk and keep mixing.