For the chestnut gnocchi, mix the chestnut rice with the amaretto and vanilla sugar. Whip the cream until stiff. Prepare agaragar according to package instructions, you have to boil it.
Use orange juice or amaretto as liquid. Stir the dissolved, slightly cooled agaragar into the chestnut mixture.
Immediately press this mixture through a potato ricer onto the whipped cream and quickly fold it in.
Then place in the refrigerator to chill. You can prepare this well the day before. Just before serving, melt the chocolate with the sugar and coconut oil to a sauce.
Cut out dumplings from the mixture and arrange in a bowl or on a plate. Pour hot sauce over them and serve.
Preparation Tip:
To the Maroninockerl fits instead of a chocolate sauce also another sauce after taste and choice.
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