Gnocchi di Castagne al Burro e Salvia

Chestnut trees grow wild in the woods of Lombardy and in autumn, when chestnuts are in season, families including mine rummage through the woods collecting them. We roast some, use some as a pasta filling, some go into desserts and the rest are dried and ground into flour, then used in dishes like this. Chestnut woods produce the best porcini mushrooms too, so we gather them and the chestnuts at the same time. This dish can be gluten-free if you use corn-based cornflour.