Ingredients (for 4 people)
1 kg yellow potatoes (Bintje variety), 2 egg yolks, a tablespoon of olive oil, 250 gr. flour, 50 gr. Perla butter, 150 gr. Castelmagno Perla, 3 tablespoons of milk or cream, 4 walnuts, salt and pepper as needed.
Boil the potatoes (wash them properly but let them unpeeled) in salted water. Drain, peel still hot, mash and place them on a work surface. Add two pinches of salt and possibly a little pepper, the flour with the egg yolks and mix everything quickly. Divide the dough into small pieces and roll them on the floured surface, obtaining logs with a diameter of 1.5 cm. approximately. Cut them into small cylinders about 2 cm long and pass them on the tines of a fork.
Cook them in abundant salted water. Meanwhile, melt Castelmagno Perla slowly, with the butter and milk or cream. Drain the gnocchi as soon as they come to the surface and sauté them briefly in the cheese sauce. Serve immediately with a pinch of pepper, sprinkling the surface with coarsely chopped walnuts.