Roasted Chestnut Gnocchi with Robiola and Truffles

INGREDIENTSFor the Gnocci

• 500g buffalo ricotta, drained
• 40g chicken egg yolk
• 7g kosher salt
• 7g freshly grated nutmeg
• 60g finely grated Parmigiano-Reggiano
• 225g all-purpose flour + more for flouring
• 125g chestnut flour

For the Roasted Chestnuts

• 8 whole chestnuts
• 150g white sugar
• 150g water
• 1 cinnamon stick

For the Robiola Fonduata

• 300ml whipping cream
• 300ml robiola
• 100g finely grated Parmigiano-Reggiano
• 1g kosher salt

Assembly

• 80g good butter, cubed
• 10 large leaves sage, cut Chiffonade
• 40g white truffle

METHODMakes
4 Servings

Gnocci:

1. In a large bowl, combine Parmigiano-Reggiano, ricotta and egg yolks, and whisk until combined.
2. In another bowl, combine flour, salt and nutmeg and whisk until even.
3. Add dry ingredients to wet mix, mix by hand until ingredients are just combined, being careful to not overwork.
4. Remove dough from bowl and transfer to a lightly floured surface.
5. Divide dough into eighths, and roll one parcel of dough at a time until a half-inch tube is formed. Cut every half-inch.
6. If you have a gnocchi paddle, roll each piece down the length of the paddle, applying light pressure, until a c-shaped pasta is formed.
7. Transfer gnocchi to a lightly floured tray and cover with saran wrap. As you make your gnocchi, transfer them to a lightly floured sheet tray, sprinkling with more flour as you go, to avoid them sticking together.
8. Once all gnocchi have been formed, drop in boiling, salted water until they float. Be sure to not over fill the pot as gnocchi will stick together.
9. Once cooked, transfer to an oiled, parchment-lined baking tray and let cool.

Roasted Chestnuts:

1. Preheat oven to 425°F. Score chestnuts at the bottom with an “x” and place in one layer on a baking tray.
2. Roast for 15-20 minutes, until shells crack. Remove from oven and let cool.
3. In the meantime, combine water, sugar and cinnamon in a pot, and bring to a boil. Reduce to a simmer and allow cinnamon to infuse for 30 minutes. Cover with a lid to preserve heat.
4. Once chestnuts are cool enough to handle, peel off shells.
5. Add chestnuts to cinnamon syrup, ensuring chestnuts are fully covered and let infuse for 20 minutes.
6. Once infused, thinly slice chestnuts, trying to keep the whole slice intact.

Robiola Fonduta:

1. Cut robiola into small cubes and bring to room temperature.
2. Heat up cream on a stove top to a simmer.
3. Whisk in parmiagiano until dissolved. Remove from heat, and place mixture in a blender and add in robiola cheese.
4. Blend on a high speed until smooth, add salt.
5. Keep some where warm until needed.

Assembly:

1. Bring a large pot of salted water to a boil.
2. In a large high walled sauté pan, add butter and cook over medium low heat until brown and nutty in aroma, being careful not to burn.
3. Add gnocchi to the water and cook for 3-5 minutes, until they are cooked through.
4. Add chestnuts and sage to the brown butter to infuse.
5. Strain gnocchi and add to the pan.
6. Toss to coat in butter and season with salt to taste.
7. Divide gnocchi into four plates, top with fonduta and cover with thinly-shaved truffles.