Chestnut & Potato Gnocchi with Bacon Carrot Sauce

Instructions

1. 1

   Boil the potatoes in salted water until tender, about 20 minutes. Drain, peel, and mash them while still warm.

2. 2

   Mash the cooked chestnuts and mix them with the mashed potatoes. Let the mixture cool slightly.

3. 3

   Add the flour to the potato-chestnut mixture and knead gently until a soft dough forms. Do not overwork the dough.

4. 4

   Divide the dough into 2-3 portions. Roll each portion into a long rope about 2 cm thick. Cut into 2 cm pieces to form gnocchi.

5. 5

   Bring a large pot of salted water to a gentle boil. Drop the gnocchi in batches. When they float to the surface, cook for 1-2 minutes more, then remove with a slotted spoon and set aside.

6. 6

   For the sauce, dice the bacon and carrots finely.

7. 7

   Heat the olive oil in a skillet over medium heat. Add the bacon and cook until it starts to crisp.

8. 8

   Add the diced carrots and sauté for 3-4 minutes until softened.

9. 9

   Sprinkle in the sugar and cook for another 2 minutes, allowing the carrots to caramelize slightly.

10. 10

    Add the cooked gnocchi to the skillet and toss gently to coat with the sauce. Cook for 1-2 minutes until heated through.

11. 11

    Serve hot, garnished with extra chestnut pieces or fresh herbs if desired.