Gnocchetti di Chiavenna

Gnocchetti di Chiavenna🥔🧈 | Traditional Recipe

The pizzoccheri di Chiavenna, also known as gnocchetti di Chiavenna, are one of the most authentic preparations of the Valtellina mountain tradition. Unlike the classic pizzoccheri di Teglio, these soft gnocchetti are made with a simple dough of flour, water, and salt, and are directly plunged into boiling water along with diced potatoes 🥣.

The recipe is enriched by magnoca, a typical local cheese, and completed with a fragrant sauté of butter, garlic, and sage. A humble yet hearty dish, born from the kitchens of Campodolcino and still today a symbol of togetherness and authentic flavors. 🏔️🧄

🛒 Ingredients for 4 people

• 200 g of white flour
• Water, to taste to create the batter
• A pinch of salt
• 2-3 potatoes, diced
• Magnoca cheese, diced (quantity to taste)
• Butter, to taste
• 1-2 cloves of garlic
• Some fresh sage leaves
• Coarse salt, for cooking water

👩‍🍳 Preparation

1. In a bowl, prepare a thick batter by mixing flour, water, and a pinch of salt.
2. Bring about 5 liters of salted water to a boil in a large pot, and add the diced potatoes.
3. After a few minutes, pour the batter into the water with the help of a ladle, letting the dough drop a little at a time (long side of the ladle).
4. Continue until all the batter is used up.
5. Cook the gnocchetti until they all float to the surface.
6. Drain with a slotted spoon and transfer them to a soup bowl or baking dish.
7. Add the diced magnoca while still warm, so that it begins to melt.

🧄 The final sauté

1. In a small saucepan, melt the butter with sliced garlic and sage.
2. When it's golden and fragrant, pour the sauté over the gnocchetti, gently mix, and serve immediately, nice and hot.

✨ An authentic, rustic, and flavorful dish, ideal to enjoy in company on cold days, amidst the scents of mountain homes.

The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe.

📚 Recipe by Adriana Della Morte (Campodolcino) – Taken from the book "Memories and Flavors of the Past" by Marina Canclini.