Chestnut gnocchi with mushrooms and sausage

The approaching holidays are an opportunity to get together with friends, and these chestnut gnocchi with mushrooms and sausage they are my proposal for dinner that I would like to share with them.
The beauty of Christmas, at least for me, is precisely this: giving us the opportunity to be together, the necessary excuse to see each other again and spend some time together chatting, perhaps even discussing but close, vis à vis. I've been realizing this especially in recent years, the somewhat hectic lives, the constant distractions, the list of priorities that make us put work emergencies ahead of us make us forget how beautiful it is to be together.

Then comes Christmas, which can do anything, and realigns priorities <3

And here I am thinking of an ideal dinner to gather my closest friends around the table in my small room, with a glass of wine in my hand and these steaming gnocchi under my nose.

This blog is really the space where I put what I eat in my house and the most faithful readers, who pass through these pages a little more often, know that I don't like mushrooms, and by mushrooms I mean mushrooms. REAL mushrooms, to which champignons do not belong (in my head, at least). Don't ask me why, just humor me. And trust this recipe which is perfectly suited to the approach of Christmas, to conviviality, to friendship, the real one.

Chestnut gnocchi with mushrooms and sausage

For 2 people:
1/2 kg of medium-sized potatoes
1 egg
100 g of 0 flour
60 g of chestnut flour
sale q.b.

For the seasoning:
1 clove of garlic
Extra virgin olive oil to taste
150 g small champignon mushrooms
Aromatic white wine to taste
100 g of fresh sausage
Sale q.b.
30 g of Parmigiano Reggiano aged 24 months

Prepare a pan with cold water and immerse the potatoes in it, washed well but still in their skins. Bring the water to the boil and cook the potatoes for about 30 minutes.
Once cooked, cool them slightly under water, remove the peel and pass them, while still hot, through a potato masher.
Arrange the flours, mashed potatoes, egg, a pinch of salt on the board and knead until a smooth ball of dough is formed. Take one slice at a time from the mixture, roll it out to form a roll of about 2 cm in diameter. Cut into chunks, dust the gnocchi with flour and set aside.

To prepare the sauce, clean the mushrooms and cut them into thin slices. Take a pan and heat a little extra virgin olive oil with a clove of garlic, sauté the mushrooms for a few minutes and then add salt. Let the vegetable water dry by raising the heat, add a little white wine and then add the crumbled sausage. Leave to cook for about ten minutes over low heat.

Bring plenty of water to the boil, add salt and cook the gnocchi. Drain them delicately and add them to the sauce in the pan, sauté and serve immediately with a generous dose of Parmesan.


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