5 from 80 votes
Gnocchi with Castelmagno cheese recipe from Piemonte Italy.
This dish features soft potato gnocchi dressed in a creamy sauce made with Castelmagno cheese, fresh cream, and butter. Castelmagno's crumbly texture and rich flavor create a smooth, melting sauce that coats the gnocchi lightly. The optional addition of toasted hazelnuts or walnuts adds crunch and a complementary nutty note to the warm, comforting dish.
Prep Time
5 mins
Cook Time
20 mins
Servings:
4
Calories:
688 kcal
Course:
Main Course, Appetizer, Dinner
Cuisine:
Mediterranean, Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 688
% 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.