Recipe · Piemonte · Sestriere
Gnocchi di Seirass
the fresh cheese of the Val di Susa turned into gnocchi, with mountain butter and sage
preparation
How it is made
Quantities are for 4 people. The steps are in the order you do them.
- push the Seirass through a sieve, then work it in a bowl with the flour, the egg and a pinch of salt
- knead on a floured board until the dough is firm but soft, and let it rest for twenty minutes under the bowl
- roll it into ropes two centimetres thick and cut them into pieces of two or three centimetres
- cook the gnocchi a few at a time in salted water: they are ready when they come to the surface, after two or three minutes
- melt the butter with the sage over a medium low heat, until it is golden and fragrant
- toss the gnocchi in the butter for half a minute, without breaking them, and serve with parmesan
Other recipes
Same country first.
