Creamy Gnocchi with Mushrooms and Chestnuts
Recipe from Katherine Crawford
Winter is the time for indulgent meals, ones that warm your heart as much as they do your taste buds. This recipe incorporates the best of mushrooms, pillowy gnocchi, and incorporates the unique flavors of an American pastime favorite: the chestnut.
These days, most of our chestnuts come from Europe, China, or Korea. This recipe comes from Katherine who lives in Barcelona, Spain, where fresh chestnuts are available from October to December. Read her description below about La Castanyeda and why chestnuts are so important in Barcelona.
Chestnuts in Barcelona
by Katherine Crawford
Every fall in Barcelona you start noticing these little chestnut stalls popping up on street corners. While the weather is still warm with its Mediterranean climate, there’s a hint of the coming fall. Suddenly the whole city smells like someone lit a tiny wood-fired oven on every block. Vendors roast castanyes (chestnuts) in their wood built stalls and the smoke drifts down the street in these warm, toasty waves that hit you before you even see the stall. It’s one of those scents you can’t walk past without slowing down a little.
All of it ties into La Castanyada, the Catalan chestnut festival that lands around All Saints’ Day. It’s a celebration of autumn, of remembering loved ones, and of sharing simple, traditional foods. Families eat roasted chestnuts, sweet potatoes, and panellets (little marzipan treats rolled in pine nuts).
That smell, that cozy-smoky sweetness drifting through the streets, is exactly what inspired this chestnut and mushroom gnocchi. The chestnuts bring that autumn flavor, and the mushrooms ground it with this earthy depth that reminds me of walking home past those stalls with evenings getting shorter and the city easing itself into the season.
Tips and Tricks
How to Roast Chestnuts
Roasted chestnuts are a delightful treat, but knowing how to prepare them is key. Be sure to score your chestnuts well before roasting them. Not doing so can cause them to explode in the oven (it makes a loud ‘popping’ sound that will give your heart a stress test). When taking them out of the oven, handle them with care and put in a clean towel to make peeling the shell easier.
What cream to use
The original non-vegan recipe for this calls for heavy cream instead of plant-based half and half. If you have a particular alternative you prefer, or if you’re fine with dairy heavy cream, feel free to switch out.
What if I can’t find the right mushrooms?
Though it’s always fun to use different mushrooms, they’re not always available at the supermarket. You can use whatever mushrooms you find and simply cook them in batches. If you find the dried mushrooms, you can soften them by letting them steep in boiling water then adding them to the pan.
Ingredients
1 1/2 cups chestnuts
1 lb. fresh gnocchi
2 tbsp plant-based butter
1 1/2 cups shiitake mushrooms
kosher salt
1 cup oyster mushrooms
2/3 cup chanterelle mushrooms, sliced
3 cloves garlic, minced
1 cup plant-based half and half (like Daiya’s oat and coconut blend)
1/4 cup vegan Parmesan
Directions:
Turn the oven on to 425 degrees Fahrenheit.
Score the chestnuts well and place on a baking sheet. Roast for 20 minutes. You’ll notice the outer shell starts to peel back where you scored it, not unlike a flower bud. Once done, take out and place in a warm tea towel to cool. Once they’re ready to handle, peel off the rest of the shell and set aside.
Meanwhile, cook your gnocchi in well-salted boiling water according to packet directions. You’ll know they’re done when certain pieces start floating to the top (in about 3 - 5 minutes). Take out and set aside. Reserve a 1/4 cup of pasta water in case it’s needed when you make the mushroom sauce.
Heat the butter in a large sauté pan over medium heat. Add the shiitake mushrooms. Let cook for 5 minutes. Add salt toward the end to ensure even browning. Add the oyster mushrooms and cook another 5 minutes. Finally, add in the chanterelle mushrooms along with the garlic and cook another 3 minutes.
Add in the half and half and gently stir to combine. Add the chopped chestnuts and mix gently. Finally, stir in the Parmesan until melted and fully incorporated. If needed, add the pasta water to thicken the sauce.
Add the cooked gnocchi to the mushroom sauce and gently stir to coat.
Plate and serve!
