Gnocchi with Castelmagno Cheese Sauce

 Serves 4 

Ingredients

-for the gnocchi:

1 kg floury potatoes 

300g all-purpose flour

 -for the sauce: 

300g Castelmagno cheese, or a dry mature cheese. 

50g butter 

1 glass white wine 

Freshly ground pepper.

1 tablespoon cream (optional) 

Method:

- for the gnocchi

1. Boil the potatoes in unsalted boiling water until tender (c.30 minutes). 

2. Place the drained potatoes in a very low oven (about 50-100°C) for 5 minutes, to dry them out. This reduces the amount of flour needed to make the gnocchi. 

3. Let them cool enough to peel them.

4. Mash the potatoes very well on a cold surface, ensuring there are no lumps 

5. Pile the flour on your work-surface and gently incorporate it into the potatoes by kneading it in little by little. 

6. The dough cannot be sticky, so adding a little more flour may be necessary. It’s all by feel; the drier the potato is, the less flour you have to use. When the dough is not sticking to your hands, it is ready to shape. 

7. Chop a handful of dough from the mixture, and roll out into a ‘sausage’ about the thickness of your thumb. Cut this into 2.5cm lengths and put a dent in each, using your thumb, to make a pillow (this will capture the sauce). 

Repeat until all the potato mix is used.

8. Drop the gnocchi in boiling salted water. If making a large amount, cook in batches. The gnocchi are ready when they rise to top. Scoop them out with a slotted spoon and drain them

9. Put the gnocchi in a pre-heated serving dish and gently fold in the castelmagno sauce to fully coat them. 

- for the sauce

1. On a low flame, add the butter to a pan. 

2. When the butter is melted, add the cheese, broken up into pieces. 

3. When the cheese melts, add the white wine 

4. Allow to simmer on low for 5-10 minutes, season with pepper. If desired, add a spoonful of cream. 

"Making gnocchi requires feeling – you cannot rely on precise measurements. Adding an egg to this mixture can make it more manageable, but your gnocchi 

will not be as light!"

"Making gnocchi requires feeling – you cannot rely on precise measurements. Adding an egg to this mixture can make it more manageable, but your gnocchi will not be as light!"