Potatoes dumplings with Raschera Dop Valgrana




100 g of Raschera Dop Valgrana
50 g of Piemontino Valgrana
50 g of butter
125 g of flour 00
500 g of potatoes
250 ml of cream
An egg
As needed of black pepper


Boil and mash the potatoes, add the flour, the egg and work on them until reaching a homogeneous and substantial dough.
Mould its portions to obtain the dumplings desired shape 
Melt in a pan the butter and add the Raschera Dop together with the cream.
Cook for 5 minutes and then add the boiled dumplings, mix the whole with the grated Piemontino and some black pepper.
Serve hot.

Chef Paolo Lautero