• Blend together chestnuts, cream and milk, then sift the mixture to make the velouté smoother
  • Flour the gnocchi with chestnuts flour, dip them into the whisked egg and then bread them with panko
  • Deep-fry the gnocchi into the peanut oil to a golden brown
  • Strain the gnocchi croquettes with some paper towel, arrange them in a plate over a spoonful of chestnuts velouté (3 each)
  • Add a pinch of ground coffee over each gnocchi croquette and a basil leaf, then add salt to taste and serve warm

Chestnuts fo recipe stuffed with DPO Asiago cheese and porcini mushroom served on chestnuts velouté