{"id":2342,"date":"2022-04-11T10:39:07","date_gmt":"2022-04-11T10:39:07","guid":{"rendered":"https:\/\/www.haimangiato.com\/?p=2342"},"modified":"2022-04-11T10:39:07","modified_gmt":"2022-04-11T10:39:07","slug":"chestnut-and-potato-gnocchi-with-pesto-gnocchi-di-castagne-al-pesto","status":"publish","type":"post","link":"https:\/\/www.haimangiato.com\/pl\/chestnut-and-potato-gnocchi-with-pesto-gnocchi-di-castagne-al-pesto\/","title":{"rendered":"Chestnut and Potato Gnocchi with Pesto \/ Gnocchi di Castagne al Pesto"},"content":{"rendered":"<p><strong>Serves 4-6<\/strong><\/p>\n<ul>\n<li>700 g of floury potatoes (leave the skin on)<\/li>\n<li>150 g o chestnut flour, sifted<\/li>\n<li>80 g of plain flour (I used Italian 00 ) sifted<\/li>\n<li>1 small egg<\/li>\n<li>a pinch of salt<\/li>\n<li>pesto, about 4 heaped tablespoons <a href=\"https:\/\/www.haimangiato.com\/2018\/08\/17\/pesto-alla-genovese\/\" target=\"_blank\" rel=\"noopener\">(see the recipe)<\/a><\/li>\n<li>a handful of green beans<\/li>\n<\/ul>\n<p>Place the potatoes in a pot, cover with cold salted water and boil in their skins until soft (when inserting a small sharp knife in the middle). Drain and leave to cool for a while until you can manage to peel them.<\/p>\n<p>Press the peeled potatoes through a food mill or potato ricer. Add the chestnut flour, plain flour, a generous pinch of salt and the egg.<\/p>\n<p>Work the ingredients in your hands into a smooth dough. Make sure all the ingredients are well combined and the dough has turned elastic enough to roll the gnocchi.<\/p>\n<p>Cut the dough into four pieces and roll each one of them on a clean surface covered with some plain flour, forming the gnocchi to your preferred size (not bigger than the size of a walnut) and shape. Bear in mind that they will be a slightly harder to manage than the traditional potato gnocchi because of the chestnut flour content.<\/p>\n<p>Bring a large pot of salted water to the boil and cook the gnocchi until they come up to the surface.<\/p>\n<p>Reserve in a cup some of the cooking water.<\/p>\n<p>In the meantime trim the green beans and cook them in salted boiling water for a couple of minutes until al dente.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p>Drain them and run under cold water in order to keep their vibrant green colour.<\/p>\n<p>Next cut them into smaller even pieces.<\/p>\n<p>Carefully take the cooked gnocchi out from the water with a slotted spoon.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p>Toss them gently with the green beans and pesto. Add some reserved water after cooking the gnocchi if the sauce is too thick.<\/p>\n<p>Taste and adjust seasoning, decorate with fresh basil leaves and add more pesto if you desire.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Serves 4-6 700 g of floury potatoes (leave the skin on) 150 g o chestnut flour, sifted 80 g of plain flour (I used Italian 00 ) sifted 1 small egg a pinch of salt pesto, about 4 heaped tablespoons (see the recipe) a handful of green beans Place the potatoes in a pot, cover &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.haimangiato.com\/pl\/chestnut-and-potato-gnocchi-with-pesto-gnocchi-di-castagne-al-pesto\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Chestnut and Potato Gnocchi with Pesto \/ Gnocchi di Castagne al Pesto&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":2344,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5],"tags":[203,223,224],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/2342"}],"collection":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/comments?post=2342"}],"version-history":[{"count":0,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/2342\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media\/2344"}],"wp:attachment":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media?parent=2342"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/categories?post=2342"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/tags?post=2342"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}