Chestnut Gnocchi with Robiola Cheese Sauce Recipe

• 2 pounds russet potatoes, scrubbed (about 4 medium potatoes)
• 1 cup “00” flour or all-purpose flour
• 1/2 cup chestnut flour
• 1 large egg, beaten
• 2 teaspoons kosher salt
• 1/4 teaspoon ground white pepper
• 1/4 teaspoon ground nutmeg
• 6 ounces Robiola Bosina cheese
• 3/4 cup heavy cream

1. Heat the oven to 400°F and arrange a rack in the middle. Pierce the potatoes all over and place in the oven; bake until tender when pierced with a fork, about 55 minutes. While the potatoes are baking, combine flours in a bowl and whisk to break up any lumps. Set aside.
2. When the potatoes are ready, remove from the oven and set aside until cool enough to handle. Meanwhile, combine egg, salt, pepper, and nutmeg and whisk until thoroughly mixed. Scoop out potato flesh and immediately pass through a ricer.
3. Mound riced potatoes on a clean, dry surface and form a well in the middle. Add egg mixture to the well and, using your hands, mix just until evenly incorporated, about 2 minutes. Add flour in two parts and mix just until incorporated, about 2 to 3 minutes total. (Don’t overmix or you’ll end up with tough pasta.) Shape dough into a flat disk, cover with plastic wrap, and let rest 15 minutes.
4. Divide dough into 8 even pieces and lightly roll hands back and forth over each piece to form a long rope 1/2 inch in diameter. Cut ropes crosswise into 1-inch gnocchi. Lightly flour your forefinger, your thumb, and the tines of a salad fork. Using your thumb, lightly press the cut side of the gnocchi into the back of the fork tines, then roll/flick it off with your forefinger; your thumb will leave a concave impression that’s handy for holding sauce. (Watch Aida demonstrate how to form the gnocchi in this CHOW video.) Place the gnocchi on a parchment-lined baking sheet and keep at room temperature until ready to cook.
5. Bring a large pot of heavily salted water (it should taste like sea water) to a boil over high heat. Add gnocchi (make sure the pot isn’t crowded—you’ll need to do this in batches) and cook until they float to the surface, about 30 seconds. Continue to cook until al dente and the raw flour flavor is gone, about another 30 seconds. Remove gnocchi with a slotted spoon and set aside. Repeat with remaining gnocchi. Meanwhile, combine cheese and cream in a medium saucepan over medium-low heat. Cook, whisking frequently, until cheese is melted and smooth, about 10 minutes. Reduce heat to low to keep the sauce warm while the gnocchi cook.
6. Once all the gnocchi are cooked, add them to the cheese sauce and gently stir to coat. Serve immediately.

Beverage pairing: Vietti Roero Arneis, Italy. The chestnuts offer a subtle sweetness, while the Robiola cheese gives richness and a slight pungency. A rich white wine is what comes to mind first, but in the Piemonte, where the cheese comes from, the whites tend to be on the light and perky side with a little floral twist, especially those made from the Arneis grape. Vietti makes a great one that has enough body to not get steamrolled by the dish, along with bright, sharp flavors to puncture the richness.