Cheese & Potato Gnocchi
from https://www.the-pasta-project.com/

Known locally as gnocchi della Val Varaita or ravioles de Melle, these spindle-shaped traditional potato and cheese gnocchi come from the beautiful Alpine valleys of Piemonte (Piedmont). There are many types of gnocchi here in Italy, but this is the best Italian potato gnocchi recipe ever. Served in a creamy cheese sauce and dressed with browned butter, these gnocchi are a must try for cheese lovers!

Gnocchi from the Val Varaita, also known as ravioles de Melle, is a typical dish in Piemontese cuisine, traditionally served at special occasions like baptisms and engagement parties. Local people call these potato gnocchi ravioles because they make them by rolling the dough pieces using their hands to give them their unusual shape. This gesture or movement is called ‘raviulè’ in the ancient Piemontese dialect. The name is not connected to Italian ravioli or French Ravioles du Dauphiné, also a type of ravioli.

Like other kinds of homemade Italian gnocchi, these cheesy ravioles are made with potatoes. The main difference between ravioles de Melle and other potato gnocchi is the use of a local mountain cheese called Toma added to the gnocchi dough. Another difference is the shape. These gnocchi are spindle shaped. The original recipe for Val Varaita gnocchi calls for a creamy condiment, made with cream, butter and another local cheese, Raschera, or just browned butter, Parmigiano and fresh cream added separately to the cooked gnocchi.

This part of Italy borders with France, and, in fact, the valley ends at the Colle della Agnello, a mountain pass between France and Italy which is the 3rd highest paved road over the Alps. As you may imagine, the cuisine in this part of Italy is hearty Alpine food rich in cheese, butter and cream. The gnocchi della Val Varaita in this recipe is one of the best-known local dishes served in both homes and trattorias throughout the valley!

Instead of making a sauce for these cheese and potato gnocchi, you can also just drain and plate them and then cover with some melted butter and grated Parmigiano.

For cheese and potato gnocchi
2.2 lbs potatoes (1kg)
7 oz Toma Piemontese (200g) or robiola, taleggio, French Tome, American muenster.
7 oz Italian '00' flour (200g) or all-purpose flour
1 eggs (large)
salt to taste
freshly ground mixed pepper to taste

For cheese sauce.
9 oz Raschera or Fontina cheese (250g) or Muenster cheese
3 oz unsalted butter (80g)
8.5 floz fresh cream (250ml)

For browned butter.
2.5 oz unsalted butter (70g)

Make the gnocchi dough.
Scrub the potatoes clean and cook whole and unpeeled in salted water until soft. This keeps them from absorbing too much water.

While you are boiling the potatoes, sift the flour, beat the egg in a small bowl, grate the Toma and cut the Raschera into small cubes.

Drain the potatoes, cut a small slice into each one and let them cool a little. Peel the potatoes and pass then through a potato ricer or food mill into a bowl. or mash with a fork. (I don't peel my potatoes when using a ricer as the peel usually stays inside the ricer).

Turn the potato out on to a flour dusted surface. Add the grated Toma cheese to the potato and a little salt and some freshly ground mixed pepper. Then, make a well in the middle and add the beaten egg. Using a fork or scraper bring the potato and cheese from around the edges into the centre where the egg is.

Once the egg is incorporated into the cheese and potato, start to add flour a bit at a time and mix and knead gently with your hands until you have a soft dough. Don’t overwork the dough to avoid activating the gluten in the flour. The dough should feel light, slightly elastic, and a little tacky. It won’t be as smooth as pasta dough and may look a bit rough. If your gnocchi dough feels too soft and sticky to handle, add another tablespoon or two of flour. You may not need to use all the flour. It will depend on how ‘wet’ the potatoes are.

Shape the gnocchi.
Once the dough is ready roll it into a ball and let it rest covered for at least 15 minutes. Then cut off a piece of dough about 150g (5oz) in weight.

Lightly flour your hands and roll the dough into a rope about 1-1.5 cm thick (½-inch). Cut the dough rope into 2-3cm (0.75-1in) pieces. Then roll the pieces one at a time between the palms of you hands without squashing them until you have a longish tapered shape.

Place the ready ravioles (gnocchi della Val Varaita) onto a tray covered with tea towel or piece of baking paper dusted with semolina flour or all-purpose flour. Make sure the gnocchi aren’t touching so they won’t stick together. You may need to prepare 2 trays. Repeat with the rest ofthe gnocchi dough.

Make the cheese sauce.
Melt the butter in a pan that’s large enough to hold the gnocchi too. Once the butter has melted, add the Raschera cheese pieces. Keep stirring until the cheese really begins melting. Then add the cream and continue stirring until you have a smooth sauce.

Cook and serve the gnocchi.
Put a pot of water on to boil for the gnocchi. Once the water starts boiling add a little salt, bring the water to boil again then gently place gnocchi in the water. You may have to cook your potato and cheese gnocchi in batches as you don’t want to crowd the pot.

When the gnocchi rise to the surface of the water, taste one and if cooked (no residual flour taste), remove them from the water using a slotted spoon and add them to the sauce. Cook the rest of the gnocchi the same way. Finally save a ladle ofthe cooking water.

Mix the cooked gnocchi with the sauce and a little of the cooking water over a very low heat. Then serve immediately dressed with grated Parmigiano or browned butter.

Make browned butter.
Melt the butter in a small saucepan and cook until it starts to brown. Pour a little of this butter over the gnocchi once plated and ready to serve.