Place the potatoes in a pot and cover with water. Cover the pot and bring to a boil over a high flame. Lower the flame and simmer for 25–35 minutes, or until fork tender. Drain the potatoes and mash with a masher or fork.

Dust a clean work surface with a little bit of potato starch and place the mashed potatoes on top, allowing them to cool. Meanwhile sift together the potato starch, almond flour, salt, pepper, and garlic. Once the potatoes have cooled, create a well in the center. Add the eggs into the middle and sprinkle the starch mixture around. Starting at the walls of the well, slowly fold the potatoes and starches into the eggs, continuing until everything is mixed together, forming a smooth but slightly sticky dough. Form the dough into a ball, cover with saran wrap and place in the refrigerator to chill for 30–40 minutes.

Bring a fresh pot of salted water to boil. Remove the dough from the fridge and split into 6–8 pieces.

Starting with the first piece, gently roll out into a 1/2-inch rope/snake. Using a bench scraper or a knife, cut the rope into 1/2- to 1-inch pieces.

Place a fork on the counter with the tines touching the counter so the back of the fork is in the air. Place a piece of gnocchi at the top of the fork arch. Take your index and pointer fingers and place them on top of the gnocchi. Applying a little bit of pressure, roll the gnocchi down the fork tines so that it gets the fork indents. Repeat until all the pieces from the rope are indented.

Add the shaped gnocchi pieces to the boiling water and wait for them to float. This should take 30–60 seconds. Wait another 1–2 minutes and using a slotted spoon remove the gnocchi from the water and place in a colander to drain.

Repeat until you have used up all your dough. Gently rinse off the gnocchi in the colander, like you would pasta.

While your gnocchi rests in the fridge make your pumpkin sauce. Heat up the olive oil in a sauce pan over a medium flame. Add in the shallots and garlic and sauté for 2–3 minutes, until fragrant. Add in the pumpkin, milk, heavy cream, and wine, mixing until well combined. You may need to adjust the milk depending on how thick or thin you want your sauce. Add in the mozzarella, salt, nutmeg, cayenne and fresh sage and mix until everything is melted and combined.

Mix the gnocchi with the sauce and plate. Top each plate with roasted chestnuts, freshly grated parmesan cheese, garlic confit and fresh sage. Enjoy with a glass of semi-dry white wine.