Ingredients with Measurements:
- 2 pounds of potatoes
- 1 cup of flour
- 1 egg
- 1/2 cup of grated Castelmagno cheese
- 2 tablespoons of chopped fresh sage
- Salt and pepper to taste
Special equipment needed:
- Potato ricer
- Large pot
- Slotted spoon
- Baking sheet
- Large skillet
Step-by-step instructions:
1. Peel and boil the potatoes until they are soft. Drain and let them cool for a few minutes.
2. Mash the potatoes with a potato ricer and add the flour, egg, grated Castelmagno cheese, chopped fresh sage, salt, and pepper. Mix well until the dough is smooth.
3. Divide the dough into four parts and roll each part into a long rope about 1 inch thick.
4. Cut the ropes into small pieces, about 1 inch long.
5. Bring a large pot of salted water to a boil. Add the gnocchi and cook for about 2-3 minutes or until they float to the surface.
6. Use a slotted spoon to remove the gnocchi from the water and place them on a baking sheet.
7. Heat a large skillet over medium heat. Add a tablespoon of olive oil and the cooked gnocchi. Cook for about 2-3 minutes or until they are lightly browned.
8. Serve hot with additional grated Castelmagno cheese and chopped fresh sage on top.
Time:
Preparation time: 30 minutes
Cooking time: 10 minutes
Temperature:
Boiling water
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 50g
Protein: 15g
Substitutions for ingredients:
- Castelmagno cheese can be substituted with Parmesan cheese or Pecorino Romano cheese.
- Fresh sage can be substituted with dried sage.
Variations:
- Add cooked bacon or pancetta to the skillet for a smoky flavor.
- Substitute potatoes with sweet potatoes for a different flavor.
- Add chopped walnuts or hazelnuts for a crunchy texture.
Tips and tricks:
- Be careful not to overwork the dough, or the gnocchi will become tough.
- Use a slotted spoon to remove the gnocchi from the water to prevent them from breaking.
- If the dough is too sticky, add more flour. If it's too dry, add a little bit of water.
Storage instructions:
Store leftover gnocchi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the gnocchi in a skillet over medium heat with a little bit of olive oil until they are heated through.
Presentation ideas:
Serve the gnocchi on a large platter with additional grated Castelmagno cheese and chopped fresh sage on top.
Garnishes:
Additional grated Castelmagno cheese and chopped fresh sage.
Pairings:
- Serve with a side salad or roasted vegetables.
- Pair with a glass of red wine, such as Barbera or Dolcetto.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted Brussels sprouts with balsamic glaze
- Grilled asparagus with lemon and Parmesan cheese
Troubleshooting advice:
- If the gnocchi are too soft, add more flour to the dough.
- If the gnocchi are too hard, add more water to the dough.
- If the gnocchi fall apart in the water, the dough may be too wet or the gnocchi may be too small.
Food safety advice:
- Make sure the potatoes are cooked thoroughly to prevent foodborne illness.
- Store leftover gnocchi in the refrigerator and reheat to an internal temperature of 165°F before consuming.
Food history:
Castelmagno cheese is a traditional cheese from the Piedmont region of Italy. It is made from cow's milk and has a strong, pungent flavor. Gnocchi is a traditional Italian dish made from potatoes and flour.
Flavor profiles:
The Castelmagno cheese adds a sharp, nutty flavor to the gnocchi, while the fresh sage adds an earthy, herbaceous flavor.
Serving suggestions:
Serve the Castelmagno and Sage Gnocchi as a main course for a cozy dinner at home or as a side dish for a dinner party.
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Region: Italian