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Prepare the Chestnuts: Score the chestnuts and place them in a skillet with a ladle of water and a sprig of rosemary. Let the water evaporate, cooking until the chestnuts open. Add a tablespoon of butter and let them absorb the flavor. Once cooked, peel the chestnuts and sauté them briefly in a little more butter with rosemary. Set aside for the final garnish.
In a bowl, combine the pumpkin purée with flour, rice starch, and a pinch of salt, kneading until you achieve a soft but compact dough. Transfer the dough to a piping bag, and using a string to cut, form gnocchi directly onto a floured surface.
Boil the gnocchi in salted water until they float to the surface. Drain and toss in a skillet with a bit of butter.
In a bowl, mix the goat cheese with warm cream and a pinch of salt until smooth and creamy.
Arrange the gnocchi on a plate, pour the goat cheese sauce over them, and top with the prepared chestnuts.