How to make a traditional dish from the Italian Alps: Chestnut Gnocchi Valchiavenna style, with gooey cheese and butter.
- 1 batch of Chestnut Gnocchi (click here for the recipe)
- 1 lt - 4¼ cups chicken stock
- 80 gms - 5 tbsp butter
- 6 sage leaves
- 200 gms - 7 oz. Magnocca cheese (I used Fontal), thinly sliced
- Salt and pepper to taste
- Parmigiano Reggiano, finely grated