Potato gnocchi without eggs with tomato, mushrooms and chestnuts sauce
Preparation: 30 minutes
Cooking: 40 minutes
Doses for: 4 people
Potato gnocchi pasta without eggs with tomato, mushrooms and chestnuts sauce are a first course with a truly unmistakable aroma and flavor. The softness and the goodness of the gnocchi are combined with the intense flavor of the Porcini mushrooms, which is further enhanced by the presence of “garessine” chestnuts from the province of Cuneo.
It is an easy dish to make and is adapted to the whole family, without the use of eggs and other animal derivatives.
- 1 kg of white-paste potatoes
- 300 g of 00 flour
Carefully wash the potatoes in cold running water and transfer them to a pressure cooker or traditional pot, and boil them until completely cooked in lightly salted water (about 40 minutes).
Crush the potatoes. Move the mashed potatoes onto a previously floured pastry board so that they begin to cool.
Once they have cooled, add the flour a little at a time, add salt and continue processing until a smooth and homogeneous mixture is obtained.
Take a portion of dough at a time and form long cylinders; with the help of a knife, cut the cylinders into pieces about 1 cm long.
Redefine the gnocchi with a fork or with the special gnocchi-line passing, crushing with a finger and then turning the pieces of dough.
On a tray covered with a cotton cloth and plenty of flour, lay the gnocchi slightly apart and cover with another cloth.
Pour the sauce into a saucepan and bring to the boil: turn off and keep the sauce warm.
Meanwhile, cook the gnocchi, a fewat a time, in plenty of boilingsalted water.
Within a few minutes, the gnocchi are cooked: take them with a slotted spoon and pour them into a bowl with the sauce.
Serve later in the various dishes, adding a drizzle of olive oil as desired.
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