Recipe of the #gnocchi with bruss cheese sauce

If you are in Liguria and want to discover something traditional, look for pecora brigasca and its cheese.

Pecora brigasca is the name of the particular kind of sheep breed in Brigasca, an area in the Maritime Alps in the Italian region of Liguria, close to the French border. 

Brigasca sheep, agile and apt for a life in the mountains, is the symbol of the ancient traditions of Liguria. With the milk of these sheep, Ligurian farmer produce many delicious types of cheese, such as the toma (protected by the Slow Food label) or the bruss. 

Bruss is a creamy fermented cheese with a sharp and aromatic taste, which combines perfectly with crostini or gnocchi. 

Here is our suggested recipe for perfect gnocchi with bruss cheese sauce: simple and delicious!

Ingredients (serve 4)

500 g fresh gnocchi

2 tbsp bruss cheese

2 tbsp fresh cream

Salt

Method

Cook the gnocchi in abundant salted water. They will be ready when they start coming to the surface.

While the gnocchi cook, mix the bruss cheese and the cream. 

When the gnocchi are ready, pour the sauce and combine on heat for few seconds.