Ingredients Wheat flour, chestnut flour, buckwheat flour, eggs, milk, and salt.
How Made The flours are sifted together onto a wooden board and kneaded with milk, eggs, and a pinch of salt. The dough, which should not be too hard, is shaped into small dumplings, which are boiled in plenty of salted water.
Also Known As No alternative names.
How Served Generally as pastasciutta, with a simple tomato sauce.
Where Found Lombardy, in the Val Camonica.
The use of flours other than wheat flour was once common in inaccessible mountain areas, where for centuries the rural economy was one of survival. Today, these special gnocchi are made only rarely. Some restaurants serve them as an artifact of the valley’s cuisine.
