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About
A unique type of gnocchi made in the mountains of Verbano-Cusio-Ossola using a blend of local chestnut flour and pumpkin, distinct from standard versions in Italia.
Flavors, dishes and restaurants
Cuisine
Gnocchi Oxolani is a deep-rooted winter dish made with flour obtained from the chestnut forests of the Verbano-Cusio-Ossola zone. The sweetness of the pumpkin and the rich aroma of chestnut flour create a perfect balance when served with melted local butter and sage in northern Italia. Check out the Harita section for dining options.
Ingredients
- 250g chestnut flour
- 250g boiled pumpkin puree
- 100g wheat flour
- 1 egg
- Salt and nutmeg
Preparation
- Mix the boiled pumpkin puree with chestnut flour and wheat flour.
- Add the egg, salt, and nutmeg, then knead until a smooth dough forms.
- Roll the dough into long ropes and cut into small bite-sized pieces.
- Boil in salted water until the gnocchi float to the surface, then toss with melted butter.
Practical notes before you go
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- Menus and hours can change; confirm before you go.
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3
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