Gnocchi with Castelmagno cheese recipe from Piemonte Italy.

Step 1

Prepare the cheese by cutting or crumbling it into small pieces. Castelmagno is very crumbly, so grating doesn’t really work. If you are using another cheese, either grate it or cut into small pieces.

Step 2

Put a pot of water on to boil for the gnocchi. Add salt once it starts to boil and bring to the boil again.

Step 3

In the meantime, melt the butter in a heavy saucepan that’s big enough to hold the cooked gnocchi too. Once the butter has melted add the cream and then the Castelmagno cheese. Continue to stir over a low heat until the cheese has melted completely. Then add salt and pepper to taste.

Step 4

Cook the gnocchi in the boiling salted water. Remove with a slotted spoon, once they rise to the surface. Fresh gnocchi don’t need much cooking.

Step 5

Add the gnocchi to the Castelmagno cheese sauce while the latter is still hot, and mix everything together gently to avoid breaking the gnocchi.

Step 6

Serve immediately with a sprinkling of hazelnut or walnut granules or freshly grated nutmeg.