Ristorante Del Lago
Ingredients and quantities

Quantities for 7 people:

For the gnocchi

  • 1kg potatoes
  • 300g “00” flour
  • 1 egg
  • salt
  • flour for dusting

For the sauce

  • 100g butter
  • 100g Fossa cheese
  • 100g shavings of Fossa cheese

Potato gnocchi with Fossa cheese

Fresh homemade pasta

Type of recipe: First courses


Click on the photos to enlarge

Preparation method:

For the gnocchi: steam the potatoes in their skin. Peel and while still warm, mash using a potato masher. Place the mashed potatoes on a pastry board and form a well in the centre. Break an egg into the well. Add the flour and salt and knead together quickly. Using a rolling pin, roll out the mixture obtained to create a 1cm thick disc ensuring there is plenty of flour on the pastry board. Use a long-blade knife to cut out strips and roll in the flour. Cut again to form the gnocchi dumplings. Flour a paper tray and place the gnocchi on top.

Bring a pan of water to the boil and cook the gnocchi. When they come to the surface, wait a minute and then drain, keeping a little cooking water aside. In a separate pan, melt 100g butter and 100g Fossa cheese over a low heat. Dish up the gnocchi and sauce, garnished with shavings of Fossa cheese.



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