Chestnut gnocchi

Cut the potatoes in chunks of roughly the same size and boil them into salted water. When cooked, drain the potatoes and let them cool down a bit. You will need to process them while they are still warm; so when cold enough to handle, peel them and pass them through a potato ricer or a food mill into a bowl. Add a pinch of salt, the two flours and the egg mixing the whole together using a spoon or your hands. Let the dough rest for a couple of hours so the flour gets properly hydrated.
When ready to shape your gnocchi, bring a big pot of salted water to a boil, cut little chunks of dough and flouring your hands and the working surface, shape them into sausages (their thickness will determine the size of your gnocchi).
The dough usually comes pretty soft so the gnocchi won’t keep their shape if cut and left on a tray so you will need to blanch them right after being cut. To do so, hold one of the sausages in your hand over the pot with the boiling water and cut little pieces of it using a scissor letting them drop into the water (to keep the scissor from sticking to the dough, dip its tip into the hot water before cutting each gnocco).
Gnocchi need only few minutes to cook; when they start floating on top of the water they are practically ready. Using a slotted spoon, drain them into a bowl of cold water to stop the cooking and then let them drain properly before transferring into a tray or another bowl while you keep on cooking the rest.
When all the dough is over and the gnocchi are nice and at room temperature you can either store them in your fridge or sauté them in you sauce; they will warm up and become nice and fluffy.
Try serving them with some orange butter made mixing soft butter with fresh orange zest in the proportion of 2 big oranges per 250gr of butter, and a pinch of cayenne pepper.
Let the butter melt on a pan, sauté your gnocchi into it and serve them with shaves of hard pecorino cheese on top. Really delish!