Chestnut Gnocchi with Robiola Cheese Sauce

Chestnut Gnocchi with Robiola Cheese Sauce
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  • ¾ cup heavy cream
  • 6 ounces Robiola Bosina cheese
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground white pepper
  • 2 teaspoons kosher salt
  • 1 large egg, beaten
  • ½ cup chestnut flour
  • + 2 more ingredients
    • 1 cup "00" flour or all-purpose flour
    • 2 pounds russet potatoes, scrubbed (about 4 medium potatoes)

Heat the oven to 400°F and arrange a rack in the middle. Pierce the potatoes all over and place in the oven; bake until tender when pierced with a fork, about 55 minutes. While the potatoes are baking, combine flours in a bowl and whisk to break up any lumps. Set aside. When the potatoes are re...

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