“Silvia-style” cheese gnocco
Recipe suggested by Silvia, Renzo e Ale
Ingredients for 5 servings
For the gnocco:
- 1kg white potatoes
- 1 egg
- 300g plain ﬂour
For the filling:
- Abundant mixed cheeses, diced: fontina, gorgonzola, toma, etc.
For the melted butter:
Bring abundant salted water to the boil and cook the potatoes with their skin on for approximately 15 – 20 minutes until cooked.
Drain the potatoes and let them cool down.
Peel the potatoes and press them through a ricer (or, if you don’t have a ricer, mash them well with a fork).
Make a small ﬂour hill on a wooden board.
Use the ﬁst of your hand to make a well in the centre and place the whole egg in it, together with the salt and the mashed potatoes.
Mix and work the dough until smooth and elastic and until the potatoes are no longer sticky and your hands remain dry.
Place the gnocco dough on a ﬂour-dusted board, roll it out and place the diced cheese on top.
Roll up the gnocco into a roll, making sure that the ends are well sealed and that the ﬁlling may not leak out.
Wrap into a kitchen towel and tie the ends with twine bring abundant slightly-salted water to the boil in a large baking pan, place the gnocco – still wrapped in the kitchen towel – into the boiling water and cook for 20 minutes (turn over half way) it is important that the gnocco is as immersed in the water as possible while cooking.
In the meantime, prepare the melted butter and sage.
Drain the gnocco well and slice it.Place a slice on each plate. Pour abundant melted butter and sage on top and sprinkle with a generous handful of grated parmesan cheese.