Gnocchi with Roccolo
Ingredients:
- 500 g potato gnocchi
- 200 g Roccolo Valtaleggio cheese
- 40 g butter
- 200 ml cooking cream
- Salt, to taste
- Grated Grana Padano or Parmigiano Reggiano, to taste
Preparation:
Bring a large pot of salted water to a boil. Meanwhile, prepare the sauce. In a wide skillet, melt the butter over low heat. Remove the rind from the Roccolo Valtaleggio, cut the cheese into small pieces, and add it to the melted butter. Pour in the cream and stir gently with a wooden spoon until the cheese is fully melted and the sauce is smooth and creamy. Once the water is boiling, add the gnocchi and cook for about 2 minutes, or until they float to the surface. Remove them with a slotted spoon and transfer directly into the pan with the cheese sauce.
