Walser Gnocchi with Onion and Pancetta
Small flour, egg and milk dumplings, sautéed with onion and pancetta: a rustic first course from the Walser tradition of the upper Ossola Valley.
Ingredients
For 4 personeFor the gnocchi
For the dressing
Before you start
Method
Prepare the dough
Mix the flour, eggs, milk and salt until you have a smooth mixture that is not too thick.
Leave to rest
Leave the dough to rest for 15 minutes.
Shape the gnocchi
Using a teaspoon, shape small irregular gnocchi and drop them into salted boiling water.
Brown the onion and pancetta
Thinly slice the onion and brown it in a frying pan with the pancetta and butter until golden.
Sauté and serve
Drain the gnocchi, sauté them in the pan with the onion and pancetta, sprinkle with cheese and serve hot.
Good to know
Tips
The dough should remain soft: if it is too thick, add a splash of milk.
Variations
They can be made with speck instead of pancetta.
Storage
They are best eaten fresh; once cooked, they can be stored in the refrigerator for one day.
Nutritional values
Approximate values per porzioneBehind this recipe
Walser gnocchi, made with flour, eggs and milk, are closer to the Walser tradition than the better-known Ossola tomato gnocchi.
