Nutritional information for fresh chestnuts
Rose's Potato Gnocchi with Chestnut Foam
Combine all ingredients. Roll out and cut into pillow shapes.
Sweat the meirpoix in olive oil. When soft, add the chestnuts and cook for another five minutes. Add the chicken stock and reduce by 1/3. Add the heavy cream and reduce by 1/3. Put in blender and purée until smooth. Strain and season with salt and pepper.
For dish: Sauté the gnocchi with mixed wild mushrooms and roasted squash pieces. Add a touch of cram, Romano cheese, and seasoning. Foam the chestnut sauce by using a hand blender. Spoon the foam around the gnocchi and a little on top.