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lynx
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?