Serves 4:
500 g white flour
a fistful of yellow cornmeal
1 glass lukewarm water
500 cl fresh cream
200 g butter
500 g alpine (shepherd’s hut) cheese
salt and pepper
Mix together the white flour with lukewarm water and a fistful of yellow cornmeal. The dough should be quite stiff. Form the dough into ropes. Cut these strips into thin slices and let the slices fall straight into a large pan of boiling salted water. After about five minutes the gnocchi will float to the surface. Take the pan off the heat and pour in cold water so the gnocchi sink to the bottom again. Very slowly, use a ladle to remove all the cooking water. Pour the cold, fresh cream over the gnocchi, add the butter, pepper and the cheese cut into small pieces. Serve immediately, piping hot! (If the gnocchi dissolve in the water, it means you didn’t use enough flour!).