Gnocchi with Castelmagno cheese recipe from Piemonte Italy.

Name: Gnocchi with Castelmagno cheese recipe from Piemonte Italy.
Prep time: 5 min
Cook time: 20 min
Yield: 4 serving
Ingredients: 21 oz potato gnocchi; 7 floz fresh cream; 1 oz unsalted butter; 7 oz Castelmagno cheese; 1 oz toasted hazelnut granules; salt; freshly ground black pepper

User Reviews

5.0

120 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Servings
4
Calories
688 kcal
Course
Main Course, Appetizer, Dinner
Cuisine
Mediterranean, Italian

Gnocchi with Castelmagno cheese recipe from Piemonte Italy.

Daisy Meyer

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This gnocchi with Castelmagno cheese is a fantastic traditional dish from the Cuneo province of Piemonte (Piedmont) in Northern Italy. It’s also a super simple recipe,the star of which is, of course, the cheese! It only has 4 main ingredients and is very quick and easy to make. You can use other types of cheese too.

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Ingredients

Servings

21 oz potato gnocchi
7 floz fresh cream
1 oz unsalted butter
7 oz Castelmagno cheese or other good melting cheese.
1 oz toasted hazelnut granules optional. or walnuts, nutmeg or Parmigiano.
salt for gnocchi and to taste
freshly ground black pepper. to taste.

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Instructions

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.
Put a pot of water on to boil for the gnocchi. Add salt once it starts to boil and bring to the boil again.
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.
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.
Add the gnocchi to the Castelmagno cheese sauce while the latter is still hot, and mix everything together gently to avoid breaking the gnocchi.
Serve immediately with a sprinkling of hazelnut or walnut granules or freshly grated nutmeg.

Notes

If you can't find Castelmagno cheese you can make this recipe with other good melting blue cheeses or firm cheese like Asiago or Fontina. Of course the flavor will be different.
Both Castelmagno and Italian Parmigiano Reggiano are made with animal rennet so this recipe isn't vegetarian. Use vegtarian cheese instead.
For leftover suggestions see main content.
Like many other authentic Italian cheeses, real Castelmagno carries a DOP certification label. This label guarantees that the cheese is produced, processed and packaged in a specific geographical area according to tradition. Each step, from production to packaging, is regulated by the EU.

Nutrition Information

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Calories 688kcal (34%) Carbohydrates 57g (19%) Protein 19g (38%) Fat 44g (68%) Saturated Fat 26g (130%) Polyunsaturated Fat 2g Monounsaturated Fat 13g Trans Fat 0.2g Cholesterol 111mg (37%) Sodium 1671mg (70%) Potassium 226mg (6%) Fiber 4g (16%) Sugar 2g (4%) Vitamin A 1318IU (26%) Vitamin C 1mg (1%) Calcium 336mg (34%) Iron 6mg (33%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 688 kcal

% Daily Value*

Calories	688kcal	34%
Carbohydrates	57g	19%
Protein	19g	38%
Fat	44g	68%
Saturated Fat	26g	130%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	13g	65%
Trans Fat	0.2g	10%
Cholesterol	111mg	37%
Sodium	1671mg	70%
Potassium	226mg	5%
Fiber	4g	16%
Sugar	2g	4%
Vitamin A	1318IU	26%
Vitamin C	1mg	1%
Calcium	336mg	34%
Iron	6mg	33%