Gnoch da la chigiàa
Potato gnocchi from the Vigezzo tradition, dressed with melted butter and Ossolano cheese: a simple, hearty first course from the Ossola Valley.
Ingredients
For 4 personeFor the gnocchi
For dressing
Before you start
Method
Boil the potatoes
Boil the whole unpeeled potatoes in salted water for 35-40 minutes, until tender.
Rice the potatoes
Drain them, peel while still hot and rice them onto a pastry board using a potato ricer.
Make the dough
Add the flour, egg and salt; knead quickly until smooth, without overworking the dough.
Shape the gnocchi
Form ropes and cut them into small pieces, marking them with the tines of a fork.
Cook
Cook in plenty of boiling salted water until they rise to the surface, then drain.
Dress and serve
Dress with sage-infused melted butter and grated Ossolano cheese; serve piping hot.
Good to know
Tips
Work the dough as little as possible to achieve soft, non-rubbery gnocchi.
Variations
In the Vigezzo tradition, they are also dressed with meat sauce or porcini mushrooms.
Storage
They can be stored uncooked in the refrigerator for one day, arranged on a floured tray.
Nutritional values
Approximate values per porzioneBehind this recipe
The name comes from the Vigezzo dialect: gnocchi prepared in the mountain homes of the Vigezzo Valley using potatoes from local vegetable gardens.
