Boil potatoes without peel in salted water until soft. While still warm, press through a potato ricer and knead well with egg yolk, egg, cornstarch, salt and a pinch of nutmeg. Form dough into finger-thick rolls on a work surface dusted with non-slip flour, cut off small pieces with a dough card and shape them into gnocchi. With the back of a fork press the typical pattern. Cook the gnocchi in boiling salted water for about 2 minutes, strain and rinse with cold water. In a pan, caramelize the brown sugar, add the chestnuts and mix well. In a second pan, fry the dumplings in clarified butter until golden brown and season. Mix with the caramelized chestnuts and keep warm in a porcelain bowl.
Use: with game dishes, quail and pheasant.