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White Gnocchetti from Madesimo

Typical Recipe from Madesimo and Surroundings


preparation time
1 hour
cooking time
15 minutes
servings for
4 people

Valchiavenna-style gnocchetti is a typical dish of Madesimo and the entire valley. Although locally they are also called pizzoccheri della Valchiavenna, do not confuse them with pizzoccheri of Valtellina: do not expect the traditional buckwheat noodles from Teglio and surroundings, but rather – indeed – soft white gnocchetti, always generously dressed with butter and cheese. Here’s the recipe for preparing the original white pizzoccheri from Chiavenna, widespread throughout the Valle Spluga, including Madesimo.


  • 500 g of flour
  • 150 g of milk
  • Approximately 250 ml of water
  • 1 stale white roll
  • 1/2 onion
  • 1 clove of garlic
  • 400 g of potatoes
  • 120 g of butter
  • 100 g of Casera or aged magnoca
  • 100 g of dairy-type cheese
  • Salt and pepper to taste


  • Peel and dice the potatoes, then cook them in salted boiling water.
  • Crumble the bread, add the milk and salt, let it soften for a few minutes. Add the flour and water, kneading well until obtaining a soft dough.
  • Let it rest until the potatoes are almost cooked.
  • Finely chop the onion and garlic, then cook them with butter until nicely browned.
  • Cut the cheeses into cubes.
  • Using a spoon or a cutting board and spatula, shape the gnocchetti and cook them together with the potatoes, stirring often.
  • When the mixture is finished, let it cook for a few more minutes, then drain, season with cheese, mix well, and add the browned onion and garlic.
  • Serve with a sprinkle of pepper.
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