Gnocchi stuffed with PDO Asiago cheese and porcini mushroom served on chestnuts velouté

<ul> <li>Blend together chestnuts, cream and milk, then sift the mixture to make the velouté smoother</li> <li>Flour the gnocchi with chestnuts flour, dip them into the whisked egg and then bread them with panko</li> <li>Deep-fry the gnocchi into the peanut oil to a golden brown</li> <li>Strain the gnocchi croquettes with some paper towel, arrange them in a plate over a spoonful of chestnuts velouté (3 each)</li> <li>Add a pinch of ground coffee over each gnocchi croquette and a basil leaf, then add salt to taste and serve warm</li> </ul> <p><img class="alignnone size-full wp-image-7578" src="https://www.mammaemma.it/wp-content/uploads/2020/10/castagne-per-ricetta-gnocchi.jpg" alt="Chestnuts fo recipe stuffed with DPO Asiago cheese and porcini mushroom served on chestnuts velouté" width="800" height="533" /></p>