Ingredients
- 1 kg of potato gnocchi
- 200 g of Castelmagno DOP Occelli®
- 50 g Occelli® butter
- 200 ml cooking cream
- Salt to taste
- Pepper to taste
Gnocchi with Castelmagno DOP Occelli® are a very delicious, substantial dish and, what's more, quick and easy to make (if you don't make gnocchi at home, of course!): ideal for bringing taste and joy to the table in a handful of minutes!
Preparation
Pour plenty of water into the pan in which you will cook the gnocchi and place it on the stove.
While you wait for the water to boil, prepare the Castelmagno DOP Occelli® cream. Clean the cheese by removing the rind, then cut it into small cubes or flakes.
Melt the Occelli® butter in a large pan: when it has melted, add the cream, the Castelmagno DOP pieces and mix well. Cook on low heat, stirring often, until the cheese has completely melted: at this point, adjust the salt if necessary and add a little pepper if you like.
Then cook the gnocchi in boiling salted water. In a short time, they will come to the surface: at this point, you can remove them from the water with a slotted spoon, transferring them to the pan with the sauce. Mix everything well to combine, adding a little cooking water if necessary.
Serve immediately!
After seasoning the gnocchi, you can put them in a baking dish, sprinkle them with grated Parmigiano Reggiano and put them in a very hot oven for a few minutes, so as to gratinate them on the surface: they are excellent in both ways, with or without gratination!
To add some color to the dish, you can use green gnocchi or add chopped parsley to the cheese sauce.
