She Strengthens

Savoring the Flavors of Piedmont

During my recent trip to Turin, I had the pleasure of indulging in the region’s rich culinary heritage. One dish that left a lasting impression was the chestnut gnocchi at Al Garamond. Inspired by this culinary gem, I created my own recipe, substituting the traditional fontina sauce with a creamy Robiola Bosina cheese from the Piedmont region.

The Perfect Ingredients

To replicate this dish, you’ll need:

• 2 pounds of russet potatoes
• 1 cup of “00” flour or all-purpose flour
• 1/2 cup of chestnut flour
• 1 large egg, beaten
• 2 teaspoons of kosher salt
• 1/4 teaspoon of ground white pepper
• 1/4 teaspoon of ground nutmeg
• 6 ounces of Robiola Bosina cheese
• 3/4 cup of heavy cream

Tips and Tricks

Before you begin, make sure you have a potato ricer, a crucial tool for achieving the right texture. You can also prepare the gnocchi up to 2 hours in advance, refrigerating them until ready to cook.

A Step-by-Step Guide

1. Preheat your oven to 400°F and bake the potatoes for 55 minutes, or until tender.
2. While the potatoes are baking, combine the flours in a bowl and whisk to remove any lumps.
3. Once the potatoes are cool enough to handle, scoop out the flesh and pass it through a ricer.
4. Mix the egg, salt, pepper, and nutmeg in a separate bowl, then add it to the riced potatoes.
5. Gradually incorporate the flour mixture, being careful not to overmix.
6. Divide the dough into 8 equal pieces and shape each into a long rope.
7. Cut the ropes into 1-inch gnocchi and lightly flour your fingers and a salad fork.
8. Use your thumb to press the gnocchi into the fork tines, creating a concave impression.
9. Cook the gnocchi in boiling, heavily salted water until they float to the surface.
10. Meanwhile, combine the Robiola Bosina cheese and heavy cream in a saucepan over medium-low heat, whisking until smooth.
11. Add the cooked gnocchi to the cheese sauce and gently stir to coat.

The Perfect Pairing

To complement the rich flavors of this dish, I recommend pairing it with a Vietti Roero Arneis from Italy. This white wine boasts a subtle sweetness, crisp acidity, and a hint of floral notes, perfectly balancing the earthy sweetness of the chestnuts and the creamy richness of the Robiola Bosina cheese.