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Gnocchi alla Toma di Gressoney

Gnocchi alla Toma di Gressoney

Ingredients

  • 500g potato gnocchi
  • 150g Toma di Gressoney cheese (cubed)
  • 50ml milk or cream
  • Fresh sage leaves and 30g butter

Utensils

  • Large pot
  • Small saucepan (for the cheese sauce)
  • Slotted spoon

Preparation

  1. Cheese Sauce: Melt the Toma cheese with the milk in a saucepan over very low heat until it becomes a smooth fondue.
  2. Butter & Sage: In another pan, melt butter until it foams and add sage leaves until fragrant.
  3. Cook Gnocchi: Boil the gnocchi in salted water. Remove them as soon as they float.
  4. Combine: Mix the gnocchi with the cheese sauce and top with the sage butter.