📝 About This Recipe
Hailing from the rugged mountains of Piedmont, this dish celebrates Castelmagno DOP, a rare and ancient semi-hard cheese known for its complex, herbal, and slightly sharp profile. These pillows of handmade potato gnocchi are bathed in a velvety cream sauce that allows the distinctive character of the cheese to shine. Finished with crunchy toasted hazelnuts and a drizzle of wildflower honey, it is a sophisticated symphony of textures and flavors that embodies the soul of Northern Italian Alpine cuisine.
🥗 Ingredients
For the Gnocchi
- 1 kg Russet or Yukon Gold potatoes (starchy varieties work best)
- 250-300 grams Tipo 00 flour (plus extra for dusting)
- 1 large Egg (lightly beaten)
- 1 pinch Fine sea salt
- 1 pinch Nutmeg (freshly grated)
For the Castelmagno Sauce
- 200 grams Castelmagno DOP cheese (crumbled by hand)
- 200 ml Heavy cream
- 50 ml Whole milk
- 30 grams Unsalted butter (high quality)
- 1 pinch Black pepper (freshly cracked)
For Finishing and Garnish
- 50 grams Piedmontese Hazelnuts (Tonda Gentile) (toasted and roughly chopped)
- 1 teaspoon Wildflower honey (optional, for drizzling)
- 4-5 leaves Fresh sage leaves (fried in butter until crisp)
👨🍳 Instructions
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1
Place the whole, unpeeled potatoes in a large pot of cold salted water. Bring to a boil and simmer for about 25-30 minutes until fork-tender.
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2
Drain the potatoes and peel them while they are still hot (use a clean kitchen towel to hold them). Pass them through a potato ricer onto a clean wooden work surface, spreading them out to let the steam escape.
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3
Once the potatoes have cooled slightly but are still warm, sprinkle with a pinch of salt, nutmeg, and about 200g of the flour. Create a well in the center and add the beaten egg.
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4
Gently incorporate the flour and egg into the potatoes using a bench scraper or your hands. Knead lightly just until a soft, non-sticky dough forms. Avoid overworking, or the gnocchi will become tough.
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5
Divide the dough into 4 pieces. Roll each piece into a long rope about 1.5 cm thick. Use a knife to cut the ropes into 2 cm nuggets.
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6
Optional: Roll each nugget over a gnocchi board or the tines of a fork to create ridges, which will help hold the sauce. Place them on a tray dusted with flour.
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7
Bring a large pot of water to a boil and add a generous amount of salt.
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8
In a large, wide skillet, combine the heavy cream and milk over low heat. Bring to a very gentle simmer.
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9
Slowly add 150g of the crumbled Castelmagno cheese and the butter to the skillet. Whisk constantly until the cheese has melted into a smooth, thick fonduta. Keep warm on the lowest setting.
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10
Drop the gnocchi into the boiling water in batches. As soon as they float to the surface (usually 1-2 minutes), use a slotted spoon to transfer them directly into the skillet with the cheese sauce.
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11
Gently toss the gnocchi in the sauce for 30 seconds, adding a tablespoon of pasta water if the sauce needs loosening to coat perfectly.
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12
Remove from heat. Plate the gnocchi immediately, topping with the remaining 50g of crumbled Castelmagno, the toasted hazelnuts, and a crack of black pepper.
💡 Chef's Tips
Always peel and rice the potatoes while hot to ensure a light, airy texture. Use the 'Tipo 00' flour sparingly; the less flour you use, the more delicate the gnocchi will be. If you cannot find Castelmagno, a mix of sharp Gorgonzola Piccante and aged Parmigiano Reggiano can be a substitute, though the flavor profile will change. To toast hazelnuts, place them in a 180°C (350°F) oven for 8-10 minutes until fragrant and the skins start to crack. Never let the cheese sauce reach a rolling boil, or the fats may separate and become oily.
🍽️ Serving Suggestions
Pair this rich dish with a full-bodied Piedmontese red wine like a Barolo or Barbaresco to cut through the creaminess. Serve alongside a simple arugula salad with a lemon vinaigrette to provide a fresh, acidic contrast. A side of honey-glazed roasted root vegetables complements the earthy tones of the cheese. For a truly decadent touch, shave fresh white truffles over the top if they are in season. Finish the meal with a light pear sorbet to cleanse the palate.