Gnocchi with Castelmagno Cheese

Method6 steps · about 25 min

1. 1

   Step 1: Cut or crumble all 200 g Castelmagno into small pieces; it is crumbly, so grating it is not useful. If using a different source melting-cheese alternative, grate or cut that cheese as appropriate.

   Uses 200 g Castelmagno, crumbled or cut

   
2. 2

   Step 2: Bring a pot of water to the boil for the gnocchi, add cooking-water salt and return to the boil.

   Uses Water for boiling gnocchi, as needed · Salt for gnocchi cooking water, as needed

3. 3

   Step 3: In a saucepan large enough to later hold the gnocchi, melt all 30 g butter. Add all 200 ml cream and all the prepared Castelmagno. Stir over low heat until the cheese melts completely. Taste before adding optional sauce salt, because Castelmagno is already salty, and add black pepper to taste.

   Uses 30 g unsalted butter · 200 ml fresh cream · All 200 g prepared cheese · Salt for the cheese sauce only if needed after tasting · Ground black pepper for sauce, to taste

4. 4

   Step 4: Cook all the prepared raw potato gnocchi (600 g) in the boiling salted water according to their own instructions. As they float and become tender, lift them out with a slotted spoon; the source fresh chicche cook quickly.

   Uses The prepared pot of salted water · 600 g prepared raw potato gnocchi

5. 5

   Step 5: Add all the cooked gnocchi to the still-hot Castelmagno sauce and mix gently so they are coated without breaking.

   Uses All the boiled gnocchi · All the melted cheese sauce

   
6. 6

   Step 6: Serve immediately in four portions. If using the author nut garnish, divide the ready-toasted hazelnut granules over the plates, or use walnuts instead. The source also permits a small sprinkling of nutmeg, grated now, instead of nuts, or some freshly grated Parmigiano. Choose the desired garnish rather than treating every alternative as mandatory. For a vegetarian version, use vegetarian-rennet melting cheese and omit animal-rennet Parmigiano.

   Uses All the finished gnocchi · Optional 30 g ready-toasted hazelnut granules, or walnuts instead · A sprinkling of freshly grated nutmeg instead of the optional nuts · Some freshly grated Parmigiano, as a source garnish alternative