Autumnal Gnocchi

Method

1. Bring the water almost to a boil and add the chestnut flour all at once, mixing until a homogeneous dough forms.
2. Add a drizzle of oil, knead on a surface dusted with more chestnut flour, and shape into classic gnocchi.
3. For the sauce: start by cooking the sausage in a pan.
4. Clean and slice the porcini and galletti (chanterelles), then add them to the pan.
5. Add chopped parsley, adjust salt and pepper. When the mushrooms begin to wilt, turn off the heat to preserve their texture.
6. Add a knob of butter to the hot sauce to make it creamier and more enveloping.
7. Cook the gnocchi in boiling water; when they float, transfer them to the sauce.
8. Toss quickly, add grated Parmesan (aged 40 months) and a final sprinkle of parsley.