Chestnut Gnocchi with Robiola Cheese Sauce
Take a twist on a favorite tater-based pasta with this recipe that calls for chestnut flour in the gnocchi dough, and covers it with a hearty helping of Robiola cheese.
While in Turin for Slow Food’s Terra Madre conference, I ate in many restaurants, and they all shared one thing: pride in trumpeting the local cuisine. It was fall, so chestnuts and mushrooms were everywhere, but the chestnut gnocchi at Al Garamond were what stuck with me. I whipped up this recipe in homage to that dish. Al Garamond serves its gnocchi with a fontina sauce, but I switched things up by topping them with another cheese from the area, Robiola Bosina.