Chestnut Gnocchi

So after receiving a special delivery of chestnuts fresh from my parents’ garden I decided to have a go at making my own chestnut flour and was pretty happy with the results (even if it was possibly a little coarser than the flour you may buy from specialist food shops). But after going to the trouble of making my own flour I wanted to make something special with it and so decided upon a gluten free gnocchi recipe. Served up with crispy bacon bits and balsamic roasted figs this recipe is perfect for a chilly autumnal evening.

(And honestly this tastes sooo much better than the picture makes it look!!!)

(Serves 2 greedy people)

INGREDIENTS

300g mashed potato

1 egg

130g chestnut flour

2 fresh figs

1 tablespoon balsamic vinegar

1 teaspoon soft brown sugar

4 rashers streaky bacon

1 red onion

6 large chestnut mushrooms

A small bunch of fresh thyme

Combine the mashed potato, egg and chestnut flour in a mixing bowl until well combined. Season to taste with salt and pepper.

Take small quantities of the mixture to form blunt little sausage shapes and set to one side.

Slice the figs into quarters, place in a small oven tray, cover with the balsamic vinegar and sugar and place into a hot oven for 10 minutes until the figs begin to caramelise. Remove from the oven and place to one side.

Slice the streaky bacon into small strips and fry in a large frying pan over a high heat until crispy. Remove the bacon from the pan and set to one side.

Thinly slice the onion and transfer to the frying pan that had been used to cook the bacon. Lower the heat and gently fry until the onions begin to soften and become translucent. Next add the mushrooms and continue to cook, seasoning with salt and pepper to taste.

Meanwhile bring a large pan of water to the boil. Once the water begins to bubble gently lower the pre-prepared gnocchi into the pan.

Whilst the gnocchi is cooking return the bacon to the frying pan with the onion and the mushroom.

Once the gnocchi rise to the surface of the pan remove with a slotted spoon, drain and transfer to the frying pan. Mix all of the ingredients together, add the figs and chopped thyme to the pan and serve.