The recipe is from the October issue of Gourmet magazine, which ceased publication with its November issue. Their website is still going strong, but the recipe appears below (just in case).
Making gnocchi is not as intimidating as I first thought. In fact, rolling the dough is almost therapeutic. The first time I made this I didn't have chestnuts on hand, but pecans worked quite well. Wonderfully colourful on the plate!
For tips on making the dough from a real Italian nona I visited You Tube. Don't worry , the footage is a bit corrupt in the middle but rights itself soon enough. She speaks in Italian but the demo is easily understood.