Kuepper’s Chestnut Gnocchi

• 10 ounces potato, peeled
• 6 ounces chestnuts, roasted, peeled
• 1 each egg yolk
• 1 each egg
• 1/2 cup bread flour
• 1 pinch nutmeg
• 1/2 ounce butter
• salt, to taste
• pepper, to taste

Boil potatoes and chestnut together till cooked. Rice them and add butter, yolk, and egg. Mix well. Incorporate flour slowly while mixing until stiff dough is formed. Roll out the dough and cut the pasta into desired shapes. Cook in boiling salted water for 4–5 minutes, drain then add to 3 tablespoons of garlic sautéed in 4 ounces butter till lightly brown then add 3 tablespoons parmesan cheese and cup parsley. Serves 6.

Chef Kevin Kueppers
Walnut Hills
2874 Lake Lansing Rd
East Lansing, MI 48823–9731