Butternut & Chestnut Gnocchi

I have to start from saying thanks to Lory since this dish would have not been possible without her ... she send me the most important ingredients (the cheese and the chestnut flour) of this recipe. So sweet of her!
This has been my first ever time for chestnut flour (I never even smelled it before) and we both at home consider the result very special and worth of begin used maybe on Christmas day. Very nice at the nose and delicate in the taste.
Back to the gnocchi now. This recipe is a combination of various recipes I have seen on the internet and, despite what might be the first though, it is a very delicate dish which in the mouth kicks in with smoked herbs and chestnut, follows with a pasta scent and ends with butternut taste. To be eaten slow in order to enojoy the complexity and lenght of the various flavor in the mouth.
And I admit we had double portion the dish in the photo is very deep ... BTW we use the "squanta affumicata" cheese Lory sent us which is somewhat similar to the smoked ricotta I indicate in the recipe. Deliciooooooous!

As a note, I did not pass the gnocchi on the fork since I consider this step useful with more liquid sauces ... personal preference.

(Leggi la ricetta --- Read the recipe)