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
- 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.
- 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.
- 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.
- 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.
