Potato Gnocchi with Robiola Cheese Sauce and Whipped Cream

While gnocchi have been around since the Renaissance in one form or another, the popular and widely recognized potato gnocchi probably originated in the 16th or 17th century after explorers brought potatoes in from South America. In this recipe, the tender little pillows of gnocchi are swimming in a creamy Robiola cheese sauce, floating on clouds of whipped cream. Serve these as a first course on any special occasion and I promise, they will not disappoint!

If you are not familiar with Robiola cheese, it is part of the Stracchino family, a soft ripened cheese that originated in the Piedmont region of Italy. It is often made of goat’s milk, but can also be produced using a combination of cow, goat and sheep milk. It is delicate, creamy, slightly tangy, and when melted into the heavy cream, makes an elegant and flavorful dressing for the gnocchi. While the addition of whipped cream may sound a bit odd, trust me on this, it elevates this dish to another level, adding an ethereal, light and magical element to this dish.

While the sauce does its part, the most critical element in creating a light and airy dish, is the gnocchi themselves. When making the dough, there are two things to keep in mind, (1) add as little flour as possible and (2) do not overwork the dough. The bottom line is the more flour you add, the heavier and denser the gnocchi will be, but having said that, if you don’t add enough, your roller will gum up as you try to form them, so like everything else in this world, it’s all about balance.

I’ve found that this recipe works well, the gnocchi are light and tender, but the dough retains enough texture that you can still roll them, creating little ridges and indentations to hold the sauce.

To begin, bake or boil the potato in salted water until fork tender, about 40 minutes. When they are cool enough to handle, remove the skins and press the potatoes through a potato ricer and place them in a mound, on a work surface. Make a well in the center, add the egg yolks and salt. Sprinkle the flour in a ring around the potatoes.

Lightly scramble the egg yolks with a fork and and use your fingers to gradually incorporate the ingredients together to form a dough. Add more flour as necessary.

Sprinkle your work surface with bench flour, if necessary and shape the dough into a ball. Then cut off a section of dough and, using your hands, roll it into a cord about 1/2″ thick. Then, cut the cord into 1/2″ pieces, press and roll the gnoccho along the back side of a fork, or use a gnocchi roller to shape the gnocchi. Don’t worry if they aren’t perfectly uniform, they will taste delicious, just keep rolling and you’ll find your own rhythm. Once the gnocchi are shaped, place them on a lightly floured surface until ready to cook.

Then, get started on the Robiola cream sauce. Using a stand mixer with a whisk attachment, beat 1/2 cup of the heavy cream until it forms stiff peaks and set aside. Next, heat a sauce pan over medium low heat and add the remaining 1 1/2 cups of heavy cream. Do not allow the cream to boil. When small bubbles begin to form, add the cheese and whisk frequently, until the cheese has melted. If you prefer to thicken the sauce, at this point you can add 1 tablespoon of cornstarch, whisking until it is completely dissolved. Turn off the heat, cover and keep warm.

Add the gnocchi to a pot of boiling, salted water. When they rise to the surface, remove them with a slotted spoon and add them to the sauce. Stir to coat and then fold in the whipped cream. Top with some fresh thyme and enjoy!