---
title: "Chilean Chestnut Gnocchi — Homemade Ñoquis de Castaña Recipe"
description: "Versión en Español. Chilean ñoquis de castaña are chestnut gnocchi made by boiling and peeling chestnuts, mashing them into a purée with flour, egg, and parmesan, shaping small dumplings marked with a..."
url: https://www.chileanfoodrecipes.com/chilean-chestnut-gnocchi-noquis-de-castana-recipe/
date: 2026-09-27
modified: 2026-09-27
author: "Carlos Uhart M."
image: https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/chilean-chestnut-gnocchi-noquis-de-castana-featured.jpg
categories: ["Main Dishes"]
type: post
lang: en
---

# Chilean Chestnut Gnocchi — Homemade Ñoquis de Castaña Recipe

[Versión en Español](https://comidaschilenas.com/receta-de-noquis-de-castana/)

![Chilean chestnut gnocchi sautéed in butter and rosemary](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/chilean-chestnut-gnocchi-noquis-de-castana-featured.jpg)*Homemade Chilean ñoquis de castaña*

Chilean ñoquis de castaña are chestnut gnocchi made by boiling and peeling chestnuts, mashing them into a purée with flour, egg, and parmesan, shaping small dumplings marked with a fork, boiling them until they float, and sautéing them in butter with rosemary. They take 45 minutes of preparation plus 20 minutes of cooking and serve 4 people.

Although gnocchi are not traditionally Chilean, chestnuts are a common autumn treat in southern Chile, and this seasonal recipe gives them a new twist.

## How to Make Chestnut Gnocchi?

Chestnuts are boiled and peeled while warm, puréed, and bound with flour, egg, and cheese into a soft dough. The gnocchi cook in minutes and finish in brown butter with rosemary.

## Nutritional Information

Each serving of chestnut gnocchi contains approximately 280 kcal, 8 g of protein, 10 g of total fat (4 g of saturated fat), 50 mg of cholesterol, 36 g of carbohydrates, 1 g of sugars, and 150 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

## Homemade Chilean Ñoquis de Castaña Recipe

**Preparation:** 45 minutes
**Cooking:** 20 minutes
**Servings:** 4 people

### Ingredients

- 3 cups of chestnuts
- 60 g (1/2 cup) of all-purpose flour
- 60 g (2/3 cup) of grated parmesan
- 1 egg
- 1 tablespoon of butter
- Rosemary leaves
- Sea salt
- Pepper
- Smoked cheese (optional)

### Instructions

1. Boil the chestnuts for 10 to 15 minutes, depending on size. Drain and let them cool just enough to peel with a sharp knife, then place them in a large bowl and mash into a purée.

![Cooked peeled chestnuts for gnocchi](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/roasted-peeled-chestnuts.jpg)*Peeled chestnuts*

1. Add the flour, egg, parmesan, salt, and pepper to the chestnut purée and knead into a smooth dough. Shape small balls with your hands and press each on one side with a fork.

![Flour to bind the chestnut gnocchi](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/sifted-flour-homemade-donuts.jpg)*Flour*

1. Bring a large pot of salted water to a boil, add the gnocchi, and cook for about three minutes, until they float. Lift them out with a slotted spoon.

![Fresh egg for the gnocchi dough](https://www.chileanfoodrecipes.com/wp-content/uploads/2025/04/Fresh-eggs.jpg)*Fresh egg*

1. In a large skillet, melt the butter over medium heat, add rosemary leaves, then the gnocchi, and toss gently for 2 to 3 minutes. Serve right away, with pieces of smoked cheese if you like.

## Additional Tips

### Peel while warm

Peel the chestnuts while still warm so the skins come off completely and the purée is smooth.

### Do not overcook

Lift the gnocchi out as soon as they float, or they may fall apart.

### Brown the butter

Let the butter turn lightly golden before adding the gnocchi for a nutty flavor.

| Original ingredient | Substitute | Ratio | Flavor note |
| --- | --- | --- | --- |
| Fresh chestnuts | Vacuum-packed cooked chestnuts | About 500 g | Much faster |
| Parmesan | Pecorino | 1:1 | Saltier |
| Rosemary | Sage | To taste | Classic Italian pairing |
| Wheat flour | Rice flour | 1:1 | Gluten-free |

## Frequently Asked Questions (FAQs)

### 1. Can I use cooked vacuum-packed chestnuts?

Yes, they save a lot of time; just mash them and continue with the recipe.

### 2. Why are my gnocchi falling apart?

The dough may need a little more flour, or they cooked too long; remove them as soon as they float.

### 3. Can I freeze them?

Yes. Freeze the uncooked gnocchi on a tray, then bag them and cook straight from frozen.

### 4. What sauce goes best?

Brown butter with rosemary or sage, or a light cream and mushroom sauce.

## What Are Ñoquis de Castaña?

Ñoquis de castaña are chestnut gnocchi, an Italian-style dumpling adapted in southern Chile, where chestnut trees are common.

## Benefits of Chestnuts

Chestnuts are low in fat compared with other nuts and provide minerals such as phosphorus, calcium, iron, zinc, and magnesium.

## Did You Know?

The sweet chestnut tree originated in Asia Minor and was spread across Europe by the Greeks and Romans.

## Recommended

- [Chilean Chestnut Kuchen](https://www.chileanfoodrecipes.com/chilean-chestnut-kuchen-de-castanas-recipe/)
- [Chilean Chestnut Chocolate Log](https://www.chileanfoodrecipes.com/chilean-chestnut-chocolate-log-tronco-de-castanas-recipe/)
- [Chilean Mote Risotto](https://www.chileanfoodrecipes.com/chilean-mote-risotto-wheat-berry-recipe/)
- [Chilean Caracoquesos](https://www.chileanfoodrecipes.com/chilean-caracoquesos-shell-pasta-cheese-recipe/)