Chestnut Gnocchi with Pecorino and Chard

To prepare the gnocchi:

1. Boil the potatoes for 15 minutes, until just tender, and drain.
2. Let cool enough to handle, then peel.
3. Pass the potatoes one at a time through a ricer into a large bowl, then spread the riced potatoes onto a baking sheet, sprinkle with 1 tablespoon salt, and let the potatoes cool and dry for 30 minutes.
4. Once cool, transfer to a large mixing bowl. Note: If you're using left-over mashed potatoes you can just jump to this next step.
5. Whisk the eggs in a small bowl and drizzle them over the potatoes. Using a fork, gently stir to combine.
6. Sift the chestnut flour over the mixture, stirring with the fork to incorporate.
7. Stir in the all-purpose flour until just combined (up to 2 cups, I used 1 1/2 cups).
8. Knead the dough for about 5 minutes, until it is soft but holds together; it should not crack, but have the consistency of room temperature butter.
9. Divide the dough into two 5-inch disks, then divide each disk into quarters.
10. Roll each quarter into a 12-inch rope, about 1 inch in diameter. Cut the rope into 1-inch lengths and, using the tines of a fork or a ribbed gnocchi board, gently roll the gnocchi to form ridges.

To cook:

1. Fill a large pot three-fourths full of water, add the salt, and bring to a boil over high heat.
2. Cook the gnocchi in 4 batches so they won't crowd the pot and stick to each other.
3. While the gnocchi are cooking, heat a large skillet on medium-low heat and add the oil and butter.
4. Use a spider strainer or slotted spoon to remove the gnocchi after about 3 minutes, when they float to the top, and add them directly to the warm skillet.
5. Once all the batches are in the skillet, increase heat to medium-high and cook for about 3 minutes, turning to brown overall. Then toss in the chard and cook for about 3 minutes, until it is wilted but still with a bite.
6. Divide into individual bowls and top with the pecorino. Serve immediately.