Preheat your oven to 220°C.
Peel the potatoes and boil in salted water until soft. Mash well and add the egg yolks, parmesan and flour. Combine until smooth. Roll the potato mixture into a long tube, approximately 1cm thick and slice into 2cm long rectangles. Roll the rectangles over the tines of a fork and then slightly curl each one. Bring a pot of water to a gentle boil, add the gnocchi and cook until they rise to the surface.
Roast the chestnuts as per the Roasted Chestnut Soup recipe below. Melt the butter in a saucepan. Add the chestnuts, sage, Just Salt and Just Pepper and cook until golden brown. Add the gnocchi and toss to coat and heat through. Serve immediately in warm bowls with shavings of parmesan.
Serves: 4
Wine suggestions
You need something with good acidity to cut through the rich flavours here - Muratie has a new white blend called Laurens Campher which should do the trick.
Read about NoMU in your language:
