Gnocchi with Castelmagno cheese recipe from Piemonte Italy.

5 from 40 votes

Gnocchi with Castelmagno cheese recipe from Piemonte Italy.

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.

Prep Time5

Cook Time20

Course: Dinner, Main Course, starter

Cuisine: Italian, Mediterranean, Northern Italy, Piedmont-Piemonte

Keyword: castelmagno cheese, gnocchi, gnocchi al castelmagno, potato gnocchi

Servings:

Calories: 688kcal

Author: Jacqui

Ingredients

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.

US Customary - Metric

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.

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