Chestnut Gnocchi with Butter and Sage

  • 500g desiree potatoes
  • 400g fresh chestnuts
  • 50g plain flour, plus extra for dusting
  • 2 eggs
  • 100g butter
  • 20 sage leaves
  • Parmesan cheese

1. Score the chestnuts with a knife and and place them on a baking tray. Bake in an oven at 180C for 40 minutes


2. Peel the chestnuts and place them back on the tray. Return to the oven at 150C for at least 1 hour, to dry them out


3. Blend the food in a food processor until smooth


4. Peel the potatoes, boil them until cooked through, drain and cool. Mash them. Place the potato, chestnut flour, flour and eggs in a bowl and mix to form a dough


5. Sprinkle extra flour on a work surface and roll out pieces of dough until approximately 2cm thick. Cut the rolls into 3cm pieces, then roll them on the back of a fork to create ridges


6. Fill a saucepan with water and bring it to the boil. At the same time, melt the butter and sage in a frying pan. Place each gnocchi into the boiling water and cook until they rise to the surface. Scoop them out and place into the frypan


7. Cook the gnocchi in the frypan until slightly golden, the serve immediately with grated parmesan cheese


What's the story?


  • Energy: 2530kJ
  • Protein: 13.2g
  • Fat: 26.0g (Saturated fat 14.9g)
  • Carbohydrates: 72.6g (Sugars 20.1g)
  • Sodium: 260mg

And a word from the dietitian...

Leaving the skin on potato when cooking it (and eating the skin) can decrease it’s glycaemic index significantly- it can go from being a high to a medium GI food. This is especially good for people with diabetes who need to manage their blood sugar levels.