A stone's throw from the sea

Bormida di Millesimo Valley
A recipe from Cossèria Castle
Gnocchi “Al Castello”
Ingredients for 4 people:
Gnocchi: 500g potatoes, 1 egg, 1 tbsp extra-virgin olive oil,
2 tbsp grated Parmesan cheese, grated nutmeg, 200g flour
Sauce: 200g Fontina or Raclette cheese, 20g flour, 20g butter,
1/2 glass milk, 100g grated Parmesan cheese
Boil the potatoes in their skins in plenty of water. When they are
cooked, peel them when still warm and pass through a ricer.
Heap onto a worktop, form a well and add the egg, nutmeg, Parmesan,
oil and flour. Mix all the ingredients together quickly to make a smooth,
soft dough. Roll out the dough to a thickness of 2 cm and use a pastry cutter
or glass to cut out 8 cm rounds.
Cook the rounds of dough in plenty of boiling salted water, drain and place in a greased
ovenproof dish. Dice the cheese, dust lightly with the flour and melt in a bain-marie
with the butter and milk until it forms a thick cream. Spread the sauce over the gnocchi
and sprinkle with Parmesan. Bake in a preheated oven (180°C) for about 10 minutes,
until browned. Serve straight from the oven.
Cossèria
Where, how and when
Town Hall tel. 019 519 608
www.inforiviera.it/blu/cosseria.cfm
Albergo Ristorante al Castello
Loc. Bosi 12, tel. 019 519 615
digilander.libero.it/mangiedormi
Eraldo Bergero
(production and sale of meat)
loc. Mussi 218, tel. 019 519 315
Ercole Pizzorno
(homemade traditional meat specialities)
loc. Bosi 18, tel. 019 519 610
Ristorante La Coccinella
Case Lidora 66, tel. 019 514 2050
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