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Don't bother reading the peoples opinion, especially as they won't try it.
Continue posting your cooking. I will continue being jealous.
Can we discuss chestnut gnochi, I have the flour...and roast chestnuts.
lynx-
ah yes the chestnut gnocchi, good instructions here > http://www.strawberryplum.com/chestnut-gnocchi-sage-brown-butter/
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The only recipe I ever did was this one, (in Italian)
http://ricette.giallozafferano.it/Gnocchetti-di-castagne.html
quite straightforward, as @rive_gauche recommended, to be able to taste the delicate flavor the sauce has to be equally delicate, like sage and butter
But ler me get one thing straight, do you have chestnut flour or are you planning on making your own starting from roasted chestnuts?
rive_gauche
giofox
Of course.
I'm not saying that I won't read your opinion, I'm just saying that it matters very little, as it has no weight to back it up. The hierarchy of the comments I care about goes: