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Recipe
Gnocchi al Castelmagno with Sage Butter Sauce
Savory Pillows of Delight: Gnocchi al Castelmagno
4.6 out of 5
Indulge in the rich flavors of Italian cuisine with this exquisite recipe for Gnocchi al Castelmagno. These tender potato dumplings are paired with a creamy Castelmagno cheese sauce and topped with a fragrant sage butter.
Metadata
Preparation time
30 minutes
Cooking time
15 minutes
Total time
45 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Nut-free, Soy-free, Peanut-free, Egg-free
Allergens
Dairy, Wheat
Not suitable for
Vegan, Gluten-free, Dairy-free, Low-carb, Keto
Ingredients
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500g (1.1 lb) potatoes, boiled and mashed 500g (1.1 lb) potatoes, boiled and mashed
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200g (1 1/2 cups) all-purpose flour 200g (1 1/2 cups) all-purpose flour
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1 large egg 1 large egg
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150g (5.3 oz) Castelmagno cheese, grated 150g (5.3 oz) Castelmagno cheese, grated
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200ml (3/4 cup) heavy cream 200ml (3/4 cup) heavy cream
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1/4 teaspoon nutmeg 1/4 teaspoon nutmeg
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4 tablespoons unsalted butter 4 tablespoons unsalted butter
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10-12 fresh sage leaves 10-12 fresh sage leaves
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Salt and pepper to taste Salt and pepper to taste
Nutrition
- Calories (kcal / KJ): 550 kcal / 2300 KJ
- Fat (total, saturated): 35g, 20g
- Carbohydrates (total, sugars): 45g, 2g
- Protein: 15g
- Fiber: 3g
- Salt: 1.5g
Preparation
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1.In a large mixing bowl, combine the mashed potatoes, flour, and egg. Season with salt and pepper. Mix until a soft dough forms.
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2.Divide the dough into small portions and roll each portion into a long rope, about 1.5 cm (1/2 inch) in diameter.
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3.Cut the ropes into bite-sized pieces, about 2 cm (3/4 inch) long. Use a fork to create ridges on each gnocchi.
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4.Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
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5.In a separate saucepan, melt the butter over medium heat. Add the sage leaves and cook until crispy, about 2 minutes. Remove the sage leaves and set aside.
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6.In the same saucepan, add the grated Castelmagno cheese, heavy cream, and nutmeg. Stir until the cheese has melted and the sauce is smooth.
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7.Add the cooked gnocchi to the sauce and toss gently to coat. Cook for an additional 2 minutes to allow the flavors to meld together.
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8.Serve the Gnocchi al Castelmagno in individual bowls, garnished with the crispy sage leaves. Enjoy!
Treat your ingredients with care...
- Potatoes — Be sure to use starchy potatoes like Russet or Yukon Gold for the best texture in the gnocchi.
- Castelmagno cheese — If you can't find Castelmagno cheese, you can substitute it with a combination of aged Parmesan and Gorgonzola cheese for a similar flavor profile.
- Sage leaves — Fry the sage leaves in butter until they turn crispy to enhance their flavor and add a delightful texture to the dish.
Tips & Tricks
- To achieve light and fluffy gnocchi, avoid overworking the dough. Mix it just until it comes together to prevent a dense texture.
- Dust your work surface and hands with flour when rolling and shaping the gnocchi to prevent sticking.
- If the gnocchi dough is too sticky, add a little more flour, but be careful not to add too much as it can make the gnocchi heavy.
- Serve the Gnocchi al Castelmagno immediately after tossing it in the sauce to enjoy the perfect combination of flavors and textures.
- Pair this dish with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio, to complement the richness of the cheese sauce.
Serving advice
Serve the Gnocchi al Castelmagno as a main course accompanied by a fresh green salad and crusty bread to soak up the delicious sauce.
Presentation advice
Arrange the gnocchi neatly on a plate and drizzle the sage butter sauce over the top. Garnish with a sprinkle of grated Castelmagno cheese and a few crispy sage leaves for an elegant presentation.
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