Chestnut gnocchi
Wine recommendations from Marie Christin Baunach, sommelier
Ingredients · Servings 4
- 400 g floury potatoes
- 200g cooked chestnuts (vacuum-packed)
- 1 EL Kastanienhonig
- 150 ml Stage
- 2 egg yolks
- 100 g chestnut flour
- 300 g Brussels sprouts
- 100g of South Tyrolean speck, thinly sliced
- 8-10 sage leaves
- 100 g Butter
- Freshly ground black pepper
- Salt
Method · 1 h 45 min
- Cook potatoes with their skins on in plenty of boiling water, covered, for about 30 minutes until tender. Then let them steam for another 10 minutes.
- Meanwhile, chop the chestnuts and place them in a small saucepan with the honey and cream. Simmer gently for 6–8 minutes. Puree the chestnut mixture with a blender until smooth.
- Peel the cooked potatoes and press them through a potato ricer. Add chestnut puree, egg yolks, and chestnut flour, and knead everything into a smooth dough. Season with salt and pepper.
- Roll the chestnut dough into sausages 2–3 cm thick, then cut into short pieces and shape into gnocchi. Cook these in gently simmering salted water for about 5 minutes. Then remove with a slotted spoon and let drain.
- Trim the Brussels sprouts, halve them, and cook in boiling salted water for 4–5 minutes until tender. Drain well. Cut the bacon slices into wide strips. Fry both together in melted butter in a large pan over medium heat for 6 minutes. Then add the sage and gnocchi and continue to fry for another 6–8 minutes, stirring gently with a spatula occasionally. Season generously with salt and pepper. Serve immediately.
A fruit-forward, indigenous red wine from South Tyrol, best enjoyed slightly chilled at 13 degrees Celsius. St. Magdalener may only be produced in the vineyards surrounding St. Magdalen and is predominantly made from Vernatsch grapes. This grape variety impresses with fruity elderflower notes, which provide an exciting counterpoint to the spicy and rich flavors of the dish. Its almond notes and subtle smoky spice further enhance the wine's appeal.