Gnocchi di Patate - Potato Dumplings

Note from Cheri: This recipe was given to us by Silvia Monasterolo, a native of La Morra, Italy. Silvia shared an insider's view of her region, famous for its food, wine and art, as well as several authentic regional recipes, like this one, which is a popular starter at local osterie or small family run restaurants. The recipe also works well as a side dish. Click here for Silvia's full story about the best places to eat and drink and take in some great art in her part of Italy, not to mention more authentic recipes. Photo Below: Ceretto's winery in La Morra, a renovated chapel originally built in 1900 and updated by English artist David Tremlett and American artist Sol LeWitt

1lb (500 g) potatoes 4 oz (125 g), plain (all-purpose) flour 1 teaspoon salt 7 oz (200 g) Castelmagno cheese (or other semi-hard cheese) for topping

Serves 4 Boil the potatoes - without peeling them - for about 30 minutes. Drain them and peel potatoes after they have been cooked. While the potatoes are still warm, mash them. Make a hole in the middle of the mashed potatoe mound, add flour and salt. Knead the mixture until it become a smooth and soft dough. Cut off small pieces from this mixture and roll them on a floured surface, using your hands. The result should consist of small cylinders, about as thick as fingers. Use a knife to cut the cylinders into pieces about 1 inch long. Cook in boiling water for about 2 or 3 minutes. Drain the gnocchi and serve hot with cubed Castelmagno cheese (if you do not manage to get hold of Castelmagno, any other semi-hard cheese will do).