Ingredients

• 150 g of wheat flour
• 150 g of Mount Amiata Chestnut PGI flour
• 500 g of potatoes
• 2 whole eggs
• béchamel sauce
• nutmeg as needed
• a tbsp of Extra-virgin olive oil Toscano PGI
• Pecorino Toscano PDO, grated, as needed

Proceeding

Mix the wheat flour and the chestnut flour with the eggs and prepare the gnocchi in the usual way.

Cook the gnocchi in salted water and place them in a well-greased pyrex dish.
Season the gnocchi with a little grated nutmeg and cover with plenty of béchamel sauce previously prepared with milk, flour and olive oil.

Sprinkle with pecorino and bake. When it has turned golden, remove from the oven and serve.