Gnocchi with Castelmagno cheese sauce

    1 hour 15 min

    Castelmagno cheese is one of Piemonte's most unique and esteemed cheeses. This DOP cheese (Protected Designation of Origin) can only be produced in three municipalities in the province of Cuneo. Strong, but pleasant and aromatic, this cheese is a popular table cheese and is also used in many Piemonte dishes. Gnocchi with Castelmagno is probably the most popular recipe featuring it.


    Essex, England, UK
    1 person made this

    Serves: 6 

    • 1kg potatoes
    • 200g '00' or plain flour, plus extra for dusting
    • 2 egg yolks
    • salt and pepper
    • 150g Castelmagno cheese
    • 3 tablespoons double cream
    • 50g butter
    • 4 to 5 walnuts, crushed

    Prep:40min  ›  Cook:35min  ›  Ready in:1hr15min 

    1. Wash the potatoes and place them in a pot, covering them with cold water. Set over medium high heat and bring to the boil, then reduce to a simmer and leave them to cook for about 25 minutes.
    2. Once cooked, drain the water and run the potatoes briefly under cold water before peeling. Once they have cooled off a little, place them on a flat surface and start crushing them with the back of a fork or with a potato masher.
    3. Place the mashed potatoes in a bowl and add the flour, egg yolks, salt and pepper. Knead the dough and let it rest for a few minutes.
    4. Flour your work surface. Roll the dough into small snakes, then cut the snakes into 2cm pieces.
    5. Place a large pan water of the stove and while you wait for it to boil place the cheese into a pan with the double cream and butter and let it melt over a low flame.
    6. When the water is boiling put the gnocchi into the water and take them out as soon as they rise to the surface. Place them directly in the pan with the melted cheese sauce and stir through. Serve with crushed walnuts and freshly ground black pepper over top.

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