20 Oct Chestnut-gnocchi
- 500g boiled and mashed potatoes
- 300g rice flour
- 100g chestnut flour
- 2 eggs
Boil and mash the potatoes. When they are cold add rice flour, chestnut flour, eggs, parmesan, salt and nutmeg. Blend all the ingredients and form some long rolls. Cut them in the measure you prefer. Boil water and salt and then pour the gnocchi in it and cook them for 4-5 minutes. Flavor them as you prefer e.g. cheese fondue or deer ragout.