Chesnut gnocchi

In 1972, Luigi Ugolini, bought out a famous local company in Abetone : it belonged to Zeno Colò, the great skiing champion . With Ugolini speaking highly of Colò, and of Celina Seghi, the victor of the world ski slope competition. Colò’s company was then later used to make a restaurant including six hotel rooms. Ugolini provided a traditional kitchen, at good prices for the guests so that he could offer them good food and keep them away from the poor quality food. These gnocci are like the feather and the cap of the Pistoiese cuisine.

Ingredients for 6 people

1 kg of potatoes
250 gr of chestnut flour
2 eggs
Salt and Pepper

Peel, boil and chop the potatoes. Mix the eggs and the flour like you would when making normal gnocchi. “I hope that means i dont have to teach you to make the normal gnocchi!”. When they are ready, they will rise to the surface in the pan. Ugolini flavours them with his own meat sauce, which includes chicken and is delicately coloured with tomato.

Recipes kindly supplied by Il Tirreno

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