📝 About This Recipe
Transport your senses to the misty peaks of the Val Grana with this quintessential expression of Italian Alta Cucina. This dish celebrates Castelmagno DOP, a rare and ancient semi-hard cheese known for its complex, herbal, and slightly sharp profile, which melts into a velvety cream to coat hand-rolled potato gnocchi. Toasted Sorrento walnuts provide a necessary textural counterpoint, making this a sophisticated study in Northern Italian terroir.
🥗 Ingredients
For the Gnocchi
- 1 kg Russet or Yukon Gold Potatoes (starchy varieties are essential; unpeeled)
- 250-300 grams Type 00 Flour (plus extra for dusting)
- 1 large Egg Yolk (at room temperature)
- 1 pinch Fine Sea Salt
- 1 pinch Nutmeg (freshly grated)
For the Castelmagno Sauce
- 200 grams Castelmagno DOP Cheese (crumbled finely)
- 150 ml Heavy Cream (high quality)
- 50 ml Whole Milk
- 30 grams Unsalted Butter (cold, cubed)
- 1 pinch White Pepper (freshly ground)
For Garnish and Texture
- 60 grams Walnut Halves (lightly toasted and roughly chopped)
- 4-5 pieces Fresh Sage Leaves (fried until crisp in a little butter)
- 1 teaspoon Chestnut Honey (optional, for a professional drizzle)
👨🍳 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 25-30 minutes until tender when pierced with a fork.
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2
Drain the potatoes and peel them while still hot using a clean kitchen towel to hold them. Pass them immediately through a potato ricer onto a clean work surface, spreading them out to let steam escape.
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3
Once the potato temperature drops slightly but is still warm, sprinkle 200g of flour over them. Add the egg yolk, salt, and nutmeg in the center.
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4
Gently fold the ingredients together by hand. Knead lightly just until a dough forms; do not overwork or the gnocchi will become gummy. Add more flour only if the dough is too sticky.
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5
Cut the dough into sections and roll each into a long rope about 1.5cm thick. Cut the ropes into 2cm nuggets.
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6
Optional: Roll each nugget over a gnocchi board or the back of a fork to create ridges, which will help hold the sauce. Place on a floured tray.
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7
In a wide skillet or saucier over low heat, combine the heavy cream and milk. Bring to a very gentle simmer.
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8
Gradually whisk in 150g of the crumbled Castelmagno cheese. Stir constantly until the cheese has melted into a smooth, silky fondue. Keep warm on the lowest setting.
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9
Bring a large pot of salted water to a rolling boil. Drop the gnocchi in batches.
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10
As soon as the gnocchi rise 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
Add the cold butter cubes and a splash of the gnocchi cooking water to the skillet. Gently toss to emulsify the sauce until it perfectly coats each dumpling.
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12
Plate the gnocchi immediately in warmed shallow bowls. Top with the remaining crumbled Castelmagno, the toasted walnuts, and a fried sage leaf.
💡 Chef's Tips
Use starchy potatoes like Russets; waxy potatoes contain too much moisture and will require too much flour. Always peel and rice your potatoes while hot to ensure a light, airy texture. Avoid over-kneading the dough; work it just enough to hold together to prevent the development of gluten. If you cannot find Castelmagno, a high-quality Gorgonzola Piccante or a mix of Bra Duro and Pecorino can serve as a substitute. Toasting the walnuts is non-negotiable as it releases essential oils that bridge the flavors of the cheese and potato.
🍽️ Serving Suggestions
Pair with a robust Piedmontese red wine such as a Barolo or a Ghemme to balance the richness of the cheese. Serve as a 'Primi Piatti' followed by a simple roasted veal or braised leeks. A drizzle of high-quality Chestnut honey over the finished dish adds a stunning bitter-sweet complexity. Serve alongside a crisp radicchio salad with a light balsamic vinaigrette to cleanse the palate between bites.