Some dinners are meant to be slow — just good food and a quiet evening ahead. This chestnut gnocchi recipe brings that feeling to any evening. Made with blended chestnuts instead of potatoes, it’s simple, comforting, and just a little unexpected — perfect for when you want something homemade but still easy to enjoy.

Ingredients

• 200 g cooked and peeled chestnuts
• 1 egg
• 2 tbsp water
• ½ tsp salt
• ¼ tsp garlic powder
• pinch of nutmeg
• 80-100 g plain (white) flour

Method

Place 200 g of chestnuts in a food processor and blend until smooth. Add the egg, 2 tablespoons of water, ½ teaspoon of salt, ¼ teaspoon of garlic powder, and a pinch of nutmeg, then process until a smooth paste forms. While pulsing, gradually add the flour until a rough dough begins to form. Transfer the dough to a lightly floured surface and knead briefly into a smooth ball, adding a little more flour if it feels too sticky. Divide the dough into two pieces and roll each into a log about 2 cm thick, then cut into 2–3 cm pieces to form the gnocchi. Bring a large pot of salted water to a boil, add the gnocchi, and cook for 5–6 minutes or until they float to the surface. In a separate saucepan, melt and brown 2 tablespoons of butter, then add the drained gnocchi and cook until golden and slightly crispy. Serve warm with a sauce of your choice.