Chestnut Flour Gnocchi - Spaetzle

The rustic, bold flavors of autumn and the mountains in a quick first course, a must-try! http://www.my-personaltrainer.it/Tv/R... Recipe Ingredients For the spaetzle 130 g white flour 100 g chestnut flour Salt to taste Pepper to taste 1 pinch of grated nutmeg 120 g (2 medium) eggs 200 ml milk For the dressing 200 ml milk 10 g white flour A few sage leaves Salt to taste Pepper to taste nutmeg 50 g Taleggio 20 g grated Parmesan cheese Preparation for Chestnut Flour Gnocchi - Spaetzle 1. In a bowl, sift the white flour with the chestnut flour. Season with salt, pepper, and nutmeg. 2. In the center, combine the eggs (egg whites and yolks) and the milk: whisk until smooth and creamy, without lumps. 3. Meanwhile, bring a large pot of water to a boil and add salt to taste. 4. While the water is boiling, prepare the sauce, a kind of revisited béchamel sauce. Pour the milk into a bowl and season with salt, pepper, and nutmeg. Stir in the sifted white flour. Mix everything together with a whisk, then place the pot on the stove and continue stirring until it boils (low heat is recommended). Once ready, turn off the béchamel and add pieces of Taleggio cheese and sage leaves. Cover with a lid to allow the cheese to melt and the sage to release its full aroma. 5. Prepare the spaetzle. Place the spaetzle maker over the saucepan of boiling water and pour the batter into the spaetzle maker's well. Drip the batter through the large holes in the maker; as they rise to the surface, the gnocchi are ready and can be removed with a slotted spoon. Place the spaetzle in a bowl of cold water (or ice water) to stop the cooking. Did you know that... To make these special gnocchi, you need a special spaetzle tool: a sort of grater composed of a grid with large holes and a removable tray above it into which the raw mixture is poured. The batter is then dripped through these holes, and to make the operation easier, the tray is slid across the entire surface of the grater. 6. Mix the chestnut spaetzle with the Taleggio béchamel and serve immediately with grated Parmesan cheese. ************ Follow Alice's Video Recipes on MypersonaltrainerTv: http://www.my-personaltrainer.it/Tv/R... Follow Alice's Recipes on Facebook:   / ricettedialice