Ingredients Wheat flour, squash, eggs, and sometimes also a small amount of grated parmigiano.
How Made The flour is sifted onto a wooden board and kneaded with baked, pureed squash and eggs. Teaspoonfuls of the soft dough are dropped in boiling salted water, and the gnocchi are lifted out one by one as they float to the surface.
Also Known As No alternative names.
How Served As pastasciutta, with traditional local condiments, usually melted butter and local cheese. In Valle d’Aosta, they are covered with fontina cheese and browned in the oven.
