250 g chestnut flour
200 g pumpkin
50 g white flour
1 kg potatoes
80 g parmesan cheese
300 g chestnuts
10 g fat
30 g rosemary
10 g sage
1 clove garlic
1/2 l cream
Cut the pumpkin in to small pieces, remove the seeds, wrap in
tin-foil and put in the oven at 180_ C until cooked. Remove the
tin-foil and with a spoon separate the pulp from the peel, then
pass it through a sieve.
Boil the potatoes in abundant salted-water, cool, peel and pass
through the sieve, season with salt, pepper and nutmeg Parmesan
cheese and mix in the eggs. Prepare cylinders of 2 cm in length
and 1 cm of diameter, cook them in abundant salt-water, drain and
dispose in a pot.
The walnut sauce: mince the garlic, rosemary, sage and brown with
the fatty substance, add the walnut already shelled and after a
few minutes add the cream, salt and pepper to taste. Add the sauce
to the gnocchi and serve hot.