Potato Dumplings with Castelmagno, a rich and flavorful main course, perfect for cold autumn days. The recipe is simple and quick, resulting in a creamy and comforting dish that will win everyone over.
Potato dumplings are a variation of gnocchi, smaller and irregularly shaped. They are made with boiled potatoes, flour, and eggs, and cooked in boiling water until they float. If you don’t have time, you can easily use ready-made dumplings, as I did.
As a sauce, I used Castelmagno, a semi-hard DOP cheese produced in Piedmont. It has an intense and aromatic flavor that pairs perfectly with the sweetness of the potatoes. It is not always available in all cheese shops or supermarkets unless you live in the Cuneo area. If you can’t find it, you can easily substitute it with Taleggio or Fontina. Read the tips at the end of the recipe.
But now let’s see how to make the Potato Dumplings with Castelmagno. Get the ingredients ready so we can start!!
And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. I’m waiting for you.
Gabriella
Other tasty main courses to try:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1.1 lbs potato gnocchetti (dumplings)
- 7 oz castelmagno (or taleggio or fontina)
- 3 tbsp butter
- 7 oz cooking cream
- salt
- Grana Padano grated (or parmesan)
Tools
- 1 Pot
- 1 Pan
- 1 Wooden Spoon
- 1 Slotted Spoon
Steps
First, put a pot on the stove with plenty of water and bring to a boil. Meanwhile, prepare the sauce.
Melt the butter in a sufficiently large pan. Remove the rind and cut the Castelmagno into cubes (or your preferred cheese); place them in the pan with the butter and let them melt, also add the cream. Mix gently with a wooden spoon until the cheese has melted and the sauce is creamy.
When the water reaches a boil, salt it and drop the potato dumplings into the boiling water and cook them for a couple of minutes until they float. Drain them with a slotted spoon.
Gently transfer them into the pan with the Castelmagno sauce and let them flavor well by mixing thoroughly. Place on plates, add grated cheese, and serve.
Here are the Potato Dumplings with Castelmagno ready. Enjoy your meal!
See you at the next recipe.
Storage
You can store the potato dumplings with Castelmagno in the refrigerator for 1-2 days, sealed in an airtight container. To reheat them, you can toss the gnocchi in a pan with a bit of butter or cream, adding a splash of milk to soften them.
Tips and Suggestions
– For a stronger flavor, you can use an aged Castelmagno; if you use a fresher one, the taste will be milder. It depends on your preferences.
– If you’re looking for a cheaper alternative, you might opt for a hard mountain cheese.
– For a more intense flavor, choose a blue cheese.
– If the sauce is too thick, you can add a bit of milk.
Variations
– You can add sautéed porcini mushrooms to the sauce.
– Oven version: you can gratin the dumplings in the oven with the Castelmagno sauce and a sprinkle of breadcrumbs.
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FAQ (Questions and Answers)
What cheese can be used instead of Castelmagno?
There are many options. For instance, Taleggio, which is sweet and aromatic and melts well, Gorgonzola, which is creamier but has a strong blue cheese flavor, or Fontina, or even tuma or robiola. The key is to choose cheeses that melt well. You could also substitute Castelmagno with another hard cheese, like Grana Padano or Parmigiano Reggiano.
