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Am being ultra nosey as I'm intrigued. Straight chestnut flour and riced potato to make the gnocchi?
Is the pasta sweet? I've only ever used chestnut puree in deserts so wonder how the pasta would taste.Decent wild boar....
lynx-
I just followed this recipe here: Gnocchetti di castagne
http://ricette.giallozafferano.it/Gnocchetti-di-castagne.htmlChestnut flour + 00 flour, ratio 3/1, water, pinch of salt.
I used a different sauce tho.
giofox
I made gnocchi actually, nut regular egg pasta. Sauce was taleggio, leek and walnuts. (Similar to what @rive_gauche recommend)