Ingredients: Per 4 servings
- 1 lb potatoes
- 5 oz all-purpose flour
- 1 egg
- salt to taste
- 1 oz butter
- ½ lb cheese, (Castelmagno D.O.P.)
- 5 oz milk
Wash the potatoes and boil them in their skins, covering them in cold water. Once the water has boiled, add a pinch of sea salt. As soon as the potatoes are cooked (this can be checked by inserting a skewer into the potatoes, if it goes in without difficulty, they are cooked), drain, peel and mash them with the appropriate tool on a cutting board.
Knead the purée with the flour, egg and a pinch of salt until the mixture is compact. If it is too soft and wet, add a little bit of flour. Form the mixture into small 3/4 in. (2 cm) in diameter cylinders and then cut into pieces of about 3/4 in. (2 cm) in length. Finally, roll each dumpling with a fork, pressing lightly with your fingers.
Melt the butter in a frying pan, add the milk and the Castelmagno cheese, having removed the rind and crumbled it. Cook over low heat until they are creamy.
Meanwhile, place the dumplings in boiling salted water and boil for about 4 minutes. Remove them with a slotted spoon as soon as they rise to the surface. Place them directly into the frying pan with the Castelmagno cheese sauce, toss them and then serve.