Gnocchi with parmigiano cream

In: First Courses On:


For the gnocchi:

  • 250g of potatoes (preferably red)
  • 75g of flour 00
  • 1 egg
  • Salt to taste

For the cream:

  • 50g of Parmigiano Reggiano
  • 30g of potatoes
  • 50ml of milk
  • 25g of butter
  • A pinch of nutmeg
  • Balsamic vinegar of Modena I.G.P. Gold


Wash the potatoes and, still with the peel, put them in a pot with salted water and let them boil.

At the end of boiling, when still warm, peel them, mash them and put them on a floured work surface.

Add a pinch of salt and flour and knead until the mixture appears compact but soft.

Then add the egg and continue to mix until there are no lumps and your dough is dense.

Divide the dough into many strips 3cm thick and cut the gnocchi, placing them on a floured tray.

Let the dumplings stand for 20 minutes and cook them in a large pot with salted water.

Meanwhile, prepare the Parmigiano cream: melt the butter in a saucepan over low heat and add the milk, the mashed potatoes and the Parmigiano.

Towards the end of cooking, add a pinch of nutmeg. Then mix the compound.

Drain the gnocchi when they rise to the surface and add them to the cheese cream.

Serve and pour the Balsamic Condiment. Finish with a sprinkling of Parmigiano.


For these gnocchi we recommend our Balsamic Vinegar of Modena I.G.P. Gold