The Bardic Chef: Recipe – Forest Gnocchi

I don’t enjoy being out in the depths of forests very often – but perhaps that negative feeling comes from how many times I’ve been attacked by bandits, completely without cover, with every item I own taken from me. With my wagon, it’s much easier, not to mention the little kitchen I had installed in town. No more campfire cooking for me. I can make a full meal anywhere I please, using the freshest of deep-forest ingredients.


  • 1 pound of chestnuts
  • 4 eggs
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/2 cup of flour
  • 8 tablespoons of softened butter


Prepare the chestnuts by boiling them for 15 minutes, then remove them and drain the water. Allow them to cool a little, then remove their skins. Chop them as fine as possible.

In a large bowl, combine them with the eggs, butter, flour, sugar, and salt. Create a dough, but be careful not to overmix. Add extra flour if needed to make a non-sticky ball. Knead that dough for a full 10 minutes.

Divide into quarters. Make a long snake with each piece, then cut into 1 1/2 inch pieces. Rest for 25 minutes. Gently roll the surface of each piece over a grater to add dimension and decoration.

Fill a pot with salted water and bring to a boil. Cook gnocchi until they float to the top. Drain well. Make a simple melted butter sauce, and sprinkle with sugar – use brown sugar if you want extra flavor.