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Gnocchi with Castelmagno

Castelmagno gnocchi

We know the taste of Castelmagno gnocchi, a simple and genuine typical product, easy to prepare.

Castelmagno gnocchi are a very easy and quick preparation to make. The strong point is the seasoning; the main ingredient is Castelmagno , which is an Italian DOP product which consists of a typical semi-hard cheese . This ingredient lends itself very well to the dressing which, to be even creamier, is prepared with the addition of milk and corn starch. This rustic and delicious cream enriches the flavor of the gnocchi, which you can prepare at home; because, after all, we know that fresh homemade pasta makes any dish even better!

Castelmagno gnocchi
Castelmagno gnocchi

Preparation of the recipe for Castelmagno gnocchi

  1. Before starting, get or prepare the potato gnocchi , with the classic recipe.
  2. Then, take a very large pan and pour the milk inside.
  3. Next, cut the Castelmagno into flakes and add it to the pan.
  4. Also add the butter (at room temperature), cut into cubes.
  5. Let it cook on a very low heat , stirring constantly; you can turn it off when all the ingredients melt and blend, creating a delicious cream. If it doesn't become thick enough you can also add 1 tablespoon of corn starch .
  6. In the meantime, fill a pan with water, salt it and bring to the boil on the stove.
  7. When it boils, boil the gnocchi for a few minutes; as they come to the surface, you can take them with a slotted spoon and drain them.
  8. Dip the pasta in the ready sauce . Season with salt and pepper, sprinkle with more grated Castelmagno and stir for a few minutes.
  9. Once ready, you can plate.
Read also
Gnocchi with 4 cheeses


Castelmagno potato gnocchi are a traditional first course, very tasty and easy to make, also suitable for Sunday lunch. The best advice is to eat them at the moment , avoiding preservation.

Another traditional and unmissable recipe is Sorrento gnocchi .

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