Chestnut flour gnocchi
Chestnut flour gnocchi is a rustic Italian dumpling, most famously from the northern regions of Tuscany and Liguria, made primarily from chestnut flour and water. Unlike traditional potato gnocchi, these have a distinctively sweet, nutty flavor and a denser, more tender texture. They are often served simply with butter, sage, or a hearty meat sauce.
🍽️ Nutrition at a glance
This dish is high in carbohydrates, providing a good source of energy, and is naturally gluten-free if made without wheat flour. It offers dietary fiber, antioxidants, and minerals like potassium and magnesium, with a typical serving containing roughly 300-400 calories.
Nutrition breakdown
| Calories | 340 kcal |
| Protein | 6 g |
| Carbs | 72 g |
| Fat | 3 g |
| Fiber | 8 g |
| Sugar | 12 g |
| Sodium | 10 mg |
| Potassium | 480 mg |
| Magnesium | 60 mg |
| Iron | 2.5 mg |
| Phosphorus | 100 mg |
| Vitamin B6 | 0.3 mg |
| Manganese | 1.2 mg |
| Copper | 0.4 mg |
| Vitamin C | 12 mg |
Per 1 cup (about 200 g) · estimated, varies by recipe
💡 What's interesting
Chestnut flour gnocchi is a historical 'cucina povera' (peasant food) staple, utilizing a foraged, abundant ingredient before the widespread cultivation of potatoes in Europe. Nutritionally, chestnuts are unique among nuts for being low in fat and high in complex carbs, making this a more energy-dense, less fatty dumpling.
