For 4 people
1 k floury potatoes
200 g. of white flour
salt, oil as needed.
FOR THE SAUCE
150 g. of Castelmagno DOP cheese
100 g. of milk
a pinch of salt
a pinch of pepper
1 spoonful of “00” flour
cooking cream as needed.
Wash the potatoes, put them into a pan, salt them and cover them with cold water.
Put them onto the fire and, when cooked, immediately peel them.
When they are still boiling hot, mash them.
Drop the mash onto a pastry board and add the flour and the eggs little by little; knead the dough until it gets smooth and uniform and it does no longer stick to your hands.
With this dough, make some long sticks and cut them into 2 cm. pieces
Keep on sprinkling some flour onto the board so that gnocchi don’t stick.
Gently press each piece of dough onto the back of a fork, slip it onto the rolling board.
Drop the gnocchi into boiling salted water and cook them for 2 minutes over a bright flame.
Strain them and season them in the serving dish with Castelmagno Cheese sauce made as follows.
Eliminate the cheese rind and cut the Castelmagno into cubes.
Put them into a small pan, then add flour, salt and pepper.
Mix all and ,in the end, pour in the milk.
Cook gently while keeping on stirring until the whole cheese is melted.
Make sure the sauce does not boil.
When the cooking is over, add three spoonfuls of fresh cooking cream to your taste.
“On the gnocchi laid out on a serving dish, mill some black pepper and add some acacia honey to your taste.”
Langhe Barbera Fontanelle 2019