Gnocchi al Castelmagno with Sage Butter Sauce

Ingredients

• 500g (1.1 lb) potatoes, boiled and mashed 500g (1.1 lb) potatoes, boiled and mashed
• 200g (1 1/2 cups) all-purpose flour 200g (1 1/2 cups) all-purpose flour
• 1 large egg 1 large egg
• 150g (5.3 oz) Castelmagno cheese, grated 150g (5.3 oz) Castelmagno cheese, grated
• 200ml (3/4 cup) heavy cream 200ml (3/4 cup) heavy cream
• 1/4 teaspoon nutmeg 1/4 teaspoon nutmeg
• 4 tablespoons unsalted butter 4 tablespoons unsalted butter
• 10-12 fresh sage leaves 10-12 fresh sage leaves
• 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

1. 1.
   In a large mixing bowl, combine the mashed potatoes, flour, and egg. Season with salt and pepper. Mix until a soft dough forms.
2. 2.
   Divide the dough into small portions and roll each portion into a long rope, about 1.5 cm (1/2 inch) in diameter.
3. 3.
   Cut the ropes into bite-sized pieces, about 2 cm (3/4 inch) long. Use a fork to create ridges on each gnocchi.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.