Azerbaijani-inspired Gnocchi with Savory Cheese Sauce

Ingredients

In this Azerbaijani-inspired adaptation, the traditional Italian Gnocchi al Castelmagno is modified to incorporate local Azerbaijani ingredients and flavors. The original recipe typically uses Italian cheeses like Castelmagno or Fontina, while this adaptation suggests using Azerbaijani cheeses such as Lighvan or Gilan. This change adds a distinct tanginess to the dish, giving it an Azerbaijani twist. We alse have the original recipe for Gnocchi al Castelmagno, so you can check it out.

• 500g (1.1 lb) potatoes, boiled and mashed 500g (1.1 lb) potatoes, boiled and mashed
• 200g (1 ½ cups) all-purpose flour 200g (1 ½ cups) all-purpose flour
• 2 eggs 2 eggs
• 150g (5.3 oz) Azerbaijani cheese (Lighvan or Gilan), grated 150g (5.3 oz) Azerbaijani cheese (Lighvan or Gilan), grated
• 50g (3.5 tbsp) butter 50g (3.5 tbsp) butter
• 200ml (3/4 cup) heavy cream 200ml (3/4 cup) heavy cream
• Salt, to taste Salt, to taste
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (total), 15g (saturated)
• Carbohydrates: 45g (total), 5g (sugars)
• Protein: 12g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the mashed potatoes, flour, and eggs. Mix until a dough forms.
2. 2.
   Divide the dough into small portions and roll each portion into a long rope, about 2 cm (0.8 inches) in diameter.
3. 3.
   Cut the ropes into small pieces, about 2 cm (0.8 inches) in length.
4. 4.
   Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
5. 5.
   In a separate pan, melt the butter over medium heat. Add the grated Azerbaijani cheese and stir until melted and well combined.
6. 6.
   Slowly pour in the heavy cream, stirring continuously until the sauce thickens.
7. 7.
   Season the cheese sauce with salt and freshly ground black pepper to taste.
8. 8.
   Add the cooked gnocchi to the cheese sauce and gently toss until well coated.
9. 9.
   Serve the Azerbaijani-inspired Gnocchi al Castelmagno hot, garnished with a sprinkle of grated Azerbaijani cheese.

Treat your ingredients with care...

• Potatoes — Make sure to use starchy potatoes like Russet or Yukon Gold for the best texture in the gnocchi.
• Azerbaijani cheese — If you can't find Lighvan or Gilan cheese, you can substitute with other tangy and flavorful Azerbaijani cheeses like Sheki or Guba.

Tips & Tricks

• To achieve light and fluffy gnocchi, avoid overworking the dough. Mix the ingredients until just combined.
• Dust your hands and work surface with flour when rolling the gnocchi dough to prevent sticking.
• For a more pronounced Azerbaijani flavor, sprinkle some dried herbs like thyme or oregano over the finished dish.
• If the cheese sauce is too thick, you can add a splash of milk to achieve the desired consistency.
• Serve the gnocchi immediately after tossing them in the cheese sauce to ensure they stay warm and maintain their texture.

Serving advice

Serve the Azerbaijani-inspired Gnocchi al Castelmagno as a main course accompanied by a fresh salad of mixed greens and a side of crusty Azerbaijani bread. Garnish with a sprinkle of grated Azerbaijani cheese for an extra touch of flavor.

Presentation advice

Arrange the gnocchi on a plate, drizzle the cheese sauce over them, and sprinkle with grated Azerbaijani cheese. Garnish with a sprig of fresh herbs, such as parsley or dill, for an appealing presentation.