White Gnocchetti from Madesimo
Typical Recipe from Madesimo and Surroundings
info
difficulty
Medium
preparation time
1 hour
cooking time
15 minutes
servings for
4 people
cost
Low
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.
ingredients
-
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
instructions
- 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.
