Gnocchi all'ossolana


The Piedmont cuisine consists of dishes made from robust cheeses and meats. Many specialties, among which the fried, risotto, boiled and beyond. Divided into areas corresponding to Turin, Alba, Asti, Carrù, the kitchen is the meeting of inimitable ingredients and preparations of the highest level, we think of meat, truffles and wines, just to mention something, in preparations recognized throughout the peninsula. Here comes the gnocchi all'ossolana!


  • 400 grams of pumpkin, pulp
  • 300 grams of potatoes
  • 200 milliliters Cream
  • 50 grams of butter
  • 100 grams of corn flour white
  • 100 grams of chestnut flour
  • 100 grams of Champignon (mushroom)
  • 80 grams of cheese, Nostrale, grated
  • Egg yolk
  • 10 tablespoons olive oil
  • grams of salt
  • grams of black pepper
  • grams of freshly ground nutmeg


  1. Cook the pumpkin, cut into pieces in the oven at 180 degrees for about 20 minutes.
  2. Cook the potatoes until soft (in their skins) in boiling water for about 20 mins.
  3. Once cooked, combine the pumpkin and potatoes and pass / mash through a sieve
  4. Mix the corn and chestnut flour in with the puree and leave to cool
  5. Once cooled enough to handle, knead the puree adding the egg, oil, salt, pepper and nutmeg.
  6. Roll into a thin 'sausage' and cut into gnocchi sized pieces (about 2cm)
  7. Drop the gnocchi into boiling water to cook until al dente
  8. Fry the mushrooms (sliced) ​​until browning and add the parsley, butter, garlic and finally the addition of cream, garnished with grated Nostrale Cheese


Christopher Brewer
Christopher Brewer


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