Gnocchi with Castelmagno cheese recipe from Piemonte Italy.
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Servings
4
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Calories
688 kcal
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Course
Main Course, Appetizer, Dinner
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Cuisine
Mediterranean, Italian
Gnocchi with Castelmagno cheese recipe from Piemonte Italy.
Description
The recipe uses fresh potato gnocchi cooked until they float, indicating doneness. The sauce is prepared by melting unsalted butter, blending in cream, and gently melting Castelmagno cheese over low heat until smooth. Castelmagno’s crumbly nature means it is crumbled or chopped instead of grated, creating a creamy but textured sauce. Salt and black pepper are added to taste.
Once the gnocchi are drained, they are combined carefully with the warm cheese sauce to avoid breaking. The soft gnocchi absorb some sauce flavor while retaining their pillowy texture. A sprinkle of crushed hazelnuts, walnuts, or grated nutmeg finishes the dish with aromatic complexity and texture contrast. This meal is rich and comforting, valued for its delicate balance of dairy creaminess and cheese depth.
Substitutions for Castelmagno include other melting cheeses like Asiago or Fontina, though flavor changes significantly. Authentic Castelmagno cheese carries a DOP certification guaranteeing production according to traditional methods in its Italian region. Both Castelmagno and Parmigiano Reggiano rely on animal rennet, making this recipe non-vegetarian unless vegetarian cheese is substituted.
Ingredients
- 21 oz potato gnocchi
- 7 floz fresh cream
- 1 oz butter unsalted
- 7 oz castelmagno cheese or other good melting cheese.
- 1 oz hazelnut optional. or walnuts, nutmeg or Parmigiano, toasted, granules
- salt for gnocchi and to taste
- black pepper to taste, freshly ground
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
- Castelmagno cheese can be replaced with melting cheeses like Asiago or Fontina, though flavor will differ.
- Both Castelmagno and Parmigiano Reggiano contain animal rennet; use vegetarian cheese for a vegetarian version.
- Castelmagno cheese carries a DOP label ensuring traditional production in its regional area.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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