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February 15, 2013


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che bella la prima foto, tenera come gli gnocchi stessi. Mi ero persa i gnocchetti sardi e me li sono salvati!! bello vederti al lavoro ^___^


Wow, they look amazing! Thanks for linking up :-)

Simona Carini

Grazie Martissima: mi fa piacere che la foto ti piaccia. Gli gnocchetti sia in versione originale che in questa di oggi sono davvero carini e con l'aiuto dell'arnesino si fanno anche abbastanza in fretta. Certo, un po' di pazienza ci vuole, dal momento che vanno formati uno per volta.

Thanks, Lisa. Glad you like their look.


Simona, I want to try these next. Today I am making your gnocchetti with semolina flour to test drive my skills--I am teaching a class next week and gnocchetti are on the menu (!) There's an old adage that if you want to learn something well, teach it. So I will be practicing all day today--a good project as we endure more snow. The chestnut flour gnocchetti sound delicious, especially paired with your red pepper sauce. I wish you were my neighbor!


This is the second recipe using chestnut flour today - I wish I could find it! I love pepper sauce, too - it all looks perfect!


This was a fun video to watch. I first learned about chestnut flour from Ilva. I've always wanted to prepare a dish with it. I like your sepia-colored photos.


I loved watching you form the gnocchetti! Perfect pasta and lovely in sepia. The repurposed red pepper and almond dip looks very tasty!

Simona Carini

Hi Sally. Good luck with your gnocchetti session. I see the wisdom of the adage. What else is on the menu? I taught a pasta class last December and it was quite instructive. I'll teach it again in April: it is all about pasta with semolina flour. I also wish we were neighbors! (I suggest you move here: there is no snow to plow ;)

Hi Katie. The chestnut flour I used for the most recent batch of the gnocchetti actually comes from France. A friend of mine mail-ordered a bunch and gave me a bag. I'll write you an email with the brand name.

Ciao Paz. Chestnut flour is used in making castagnaccio, a traditional Tuscan dish. I have actually never made it, though that was the reason I originally bought the flour. It's still in my wish list and one day I'll get to it.

Glad to read it, Lynne. I love the dip and totally recommend it, if and when you have nice sweet red peppers. I actually just made some today, a variation of the original recipe, using roasted peppers I froze last fall. On a gray day like today, seeing something bright red in the kitchen cheers me up.

Frank @Memorie di Angelina

I'm really attracted by the idea of using chestnut flour to make pasta. The flavor must be fabulous—I could see it with just some butter and sage and sprinking of cheese, but the red pepper spread sounds lovely as well. Summer and winter meet...

diary of a tomato

These look so delectable, I want to gobble them up one by one!

Simona Carini

Ciao Frank. I hope you get to try: the chestnut flour gives a nice nutty flavor to pasta.

Thank you, Debra! I wish I could send you some via email ;)

My Italian Smörgåsbord

amazing. I still have 1 kg of chestnut flour I have not used. but where can I find the little thingy to give the shape to the gnocchetti? or is there another method? ps: slowly coming back to life again, gee have been missing blogging and all this.

Simona Carini

So good to hear from you, Barbara. I was indeed wondering what kept you away from blogging. To shape potato gnocchi, I've always used the back of a cheese grater, but I make these gnocchetti quite small, so the board is more efficient. As I mentioned in my email, let me know if you cannot find it and we'll figure out something.


This looks delicious! Im really so impressed with your gnocchi!! cant wait to try out your recipe!

Simona Carini

Thank you so much, Julia, for your kind words.

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