Nut Flour Gnocchi

[Paul Bacino]

I recently went out looking for Chestnut Flour to make gnocchi..ie  Bob's Red Mill or similar.  WF  nor TJ had any in town, so I opted for Almond Flour.

 

Off the top of my head--I usually cook by feel

I cooked one yellow potato in the oven till done, riced and cooled.  I added on egg and cut in some almond flour and ap flour roughly 1:2 ratio.  The gnocchi preparation was fine and they cooked well and were light.  The bad thing they were a bit grainy.

 

I sourced the flour from WF bulk bin.

 Not fine enough milling?

 

And where is a good source of Chestnut Flour

?

 

TIA   Paul

[Mjx]

I've never tried almond flour gnocchi, but I get that they might be a bit grainy, since it's not really a milled starch, like chestnut flour. I use this recipe for chestnut flour gnocchi, and found it also works well with chestnut flour only.

 

I buy chestnut flour at local Italian shops, so if there's a well-stocked one near you, they should have it (or might be willing to order it).

[Paul Bacino]

Here is the finished dish!!

 

Almond Gnocchi w/Ramp Pesto and Baby Spinach

 

 

[ChrisZ]

Looks great!  Sometimes searching by brand name can help to find suppliers, especially online.  The chestnut flour I have is branded "Sala Cereali" - try googling that and see if anything comes up in your area.

[Mjx]

Those look great. Did you did you find a finer grind of almond flour?

[Paul Bacino]

M-- I tried to sift it...really didn't work. I'm going on the chestnut flour quest...now. Thanks

[Paul Bacino]

Chris.. I'll. take a look..thanks