Chestnut Flour Gnocchi

Ingredients

• 5 large egg yolks
• ¼ teaspoon kosher salt
• ½ lb chestnut flour
• ½ lb all purpose or high gluten flour
• 3 tablespoons cold water (as needed)

Instructions

1. Combine the flours and salt in a stand mixer.
2. Combine the flours and salt in a mixing bowl or a stand mixer.
3. Add the egg yolks, water and mix until the dough comes together.
4. Add the egg yolks and water and mix until the dough comes together. If you use a stand mixer you'll want to use the paddle attachment.
5. Remove the dough and knead for a minute.
6. Remove the dough and knead for 30 seconds. It should be smooth, uniform and pliable.
7. Wrap the dough in cling film and refrigerate.
8. wrap the dough in cling film and allow to rest for 30 minutes.
9. Cut the dough into 1/2 inch logs and roll into ropes.
10. Cut 1/2 inch logs of dough and roll them into even, round ropes.
11. Cut the ropes of dough into 1/2 inch pieces and roll off a gnocchi board.
12. Cut each rope of dough into 1/2 inch pieces, then roll them off a gnocchi board or the tines of a fork, gently pressing down with your thumb to create the ridged gnocchi shape.
13. Toss the gnocchi with flour and reserve until needed.
14. Toss the gnocchi lightly with flour to prevent sticking. From here they can be refrigerated for 3-4 days or frozen for a few months.
15. Bring a pot of water to a boil and cook the gnocchi until tender.
16. To cook the gnocchi, boil a pot of salted water, add the gnocchi and cook for 2-3 minutes until they all float. Taste a gnocchi and make sure it tastes good to you.
17. Remove the gnocchi to a pan of sauce, toss to coat and serve.
18. Remove the gnocchi to a pan and toss with a simple sauce like mushrooms and spinach, wild boar ragu, or just brown butter, sage and parmesan.