Gnocchi di Patate al Puzzone di Moena
Tender potato gnocchi coated in a rich cheese fonduta made with Puzzone di Moena, known as Spretz Tzaorì in Ladin, a pungent washed-rind mountain cheese from Trentino.
- Prep
- 40 min
- Cook
- 35 min
- Total
- 75 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 540 kcal
Equipment
- •Potato ricer
- •Large pot
- •Slotted spoon
- •Saucepan
- •Wooden board
- •Whisk
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 26 g
- carbs
- 58 g
- fibre
- 4 g
- protein
- 18 g
- calories
- 540 kcal
Instructions
- 1
Place unpeeled potatoes in a pot of cold salted water, bring to a boil, and simmer until completely tender when pierced.
- 2
Drain potatoes well and peel while still warm using a tea towel to hold them.
- 3
Pass the warm potatoes through a potato ricer directly onto a clean wooden work surface.
- 4
Allow steam to escape for five minutes so excess moisture evaporates from the potato mound.
- 5
Dust with flour, sea salt, and a pinch of nutmeg, then pour over the beaten egg.
- 6
Knead quickly and gently until a soft, smooth, non-sticky dough forms without overworking.
- 7
Divide dough into ropes about two centimetres thick, then cut into two-centimetre pillow shapes.
- 8
Melt butter with milk and cream in a saucepan over low heat until gently steaming.
- 9
Add diced Puzzone di Moena and stir constantly over low heat until completely melted into a smooth fonduta.
- 10
Drop gnocchi into a large pot of boiling salted water and cook until they float to the surface.
- 11
Lift gnocchi with a slotted spoon directly into the warm cheese sauce and toss very gently to coat.
- 12
Divide among warm bowls immediately and finish with a dusting of freshly cracked black pepper.
Chef's tips
Always mash potatoes while hot so steam evaporates, ensuring lighter gnocchi that absorb less flour. Melt the Puzzone di Moena over very gentle heat so the cheese does not separate or become stringy.
Ingredient substitutions
- Puzzone di Moena DOP → Taleggio or Fontina DOP, though the distinctive pungent aroma will be milder
- double cream → extra whole milk for a lighter sauce consistency
Storage
Cooked gnocchi with cheese sauce are best eaten immediately; uncooked gnocchi can be frozen in a single layer on a tray for up to one month.
Reheating
Gently rewarm leftovers in a pan over very low heat with a splash of milk, stirring carefully so the cheese emulsifies.
Common mistakes to avoid
- •Overworking the dough, which develops gluten and turns the gnocchi heavy and gummy.
- •Boiling the cheese sauce over high heat, causing the milk proteins to curdle and oil to separate.
- •Peeling potatoes before boiling, which makes them waterlogged and requires too much flour.
Serving suggestions
Cooked Gnocchi di Patate al Puzzone di Moena?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Trentino-Alto Adige
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
