Gnoche de Ciadin

Ingredients Wheat flour, eggs, and milk.

How Made The flour is sifted into a bowl and mixed with eggs and milk to make a thick batter, which is beaten forcefully until bubbles form on the surface. It is dropped by spoonfuls into lightly boiling salted water and cooked for at least ten minutes.

Also Known As No alternative names.

How Served As pastasciutta, most often with butter and grated local cheese.

Where Found The Veneto, especially Cortina d’Ampezzo.

Remarks The name means literally “basin gnocchi” and refers to a large bowl set into a washstand. The curious term derives from the fact that the batter was mixed in a wooden bowl, the ciadin, used specifically for this preparation. In the Veneto, in particular Cortina d’Ampezzo, but also in all the valleys of Trentino, there is a tradition of carving wooden pasta-making utensils, such as this bowl.