Chestnut gnocchi with walnut sauce and Aceto Balsamico Tradizionale di Modena DOP Extravecchio NeroModena - Tondo.

Ingredients:
350 grams chestnut flour
180 grams 00 flour
One egg yolk to taste
For the dressing
250 grams walnuts
fresh cream
Grated Parmesan cheese
Salt
Pepper
Aceto Balsamico Tradizionale di Modena DOP Extravecchio NeroModena - Tondo.

Sift the two flours, add a pinch of salt and knead well. If necessary, add water to obtain a smooth and elastic mixture and add an egg yolk.
Form finger-thick rolls with your hands and cut into chunks about 2 cm long. Pass one at a time over the back of the grater, pressing with your index finger. Place the resulting dumplings on a floured cloth.
Chop about ten walnut kernels. In a frying pan, put the cream and Parmesan cheese and melt the cheese. Adjust the salt and pepper and the chopped walnuts.
In a pot with plenty of water, boil the gnocchi. As they rise to the surface, drain them and toss them in the prepared sauce.
Finally, plate the gnocchi and dress with Aceto Balsamico Tradizionale di Modena DOP Extravecchio NeroModena - Tondo.