Ingredients for 4 people:
300 g of dried chestnuts, some bay leaves, coarse salt, 1 kg of potatoes, fine salt, 1 sprinkling of nutmeg, butter, sage.
Soak the dried chestnuts for about 1 hour in cold water. Immediately after, drain and boil for 1 hour in salted water with some bay leaves.
Meanwhile, wash and boil the potatoes with their skin, peel and mash with the chestnuts.
Arrange the two purees obtained in a large bowl and add a pinch of salt and a sprinkling of nutmeg.
Knead well until you get a consistent and elastic dough, with a kitchen knife divide the dough into pieces and form many small dumplings.
Cook in boiling water for a few minutes until they float, drain and put in a non-stick pan, in which the butter will be melted with some sage leaves.
Mix for a few moments and serve hot gnocchi.
If the dough is too hard, add a few tablespoons of milk and continue to stir.