Also called gnocchetti dalla Valle D’Aosta, these teardrop dumplings (chnèfflènè) are an exquisite instance of Italian mountain fare. They’re made with a thick batter just like spaetzle cooked in boiling salted water and dressed with onions sautéed in butter, wine and somewhat broth. A easy vegetarian recipe that takes little time to make and is so very flavorful.
Italians don’t refer to those tiny gnocchetti as teardrop dumplings. I truly discovered that identify on a recipe from Jamie Oliver. Nonetheless, I assumed it was a very apt technique to describe chnèfflènè for the reason that dumplings are shaped by passing the batter by way of a instrument with small holes corresponding to a cheese grater, colander or spaetzle maker. The batter actually drops into boiling water like teardrops!
Historical past and Origin.
Chnèfflènè is a conventional dish in Italy’s Aosta Valley (Val d’Aosta), specifically the Gressoney valley. Additionally referred to as the Lys Valley, the Gressoney Valley lies on the foot of Monte Rosa within the Jap Alps. This a part of the Aosta Valley was settled by German talking individuals often called the Walser within the 12th and 13th centuries. Even at the moment, the Walser German dialect, often called Titsch, Töitschu or Titzschu is spoken in quite a lot of communities within the space.
It was apparently the Walser individuals who first made this Italian model of spaetzle. In actual fact, these tiny dumplings are similar to the extra well-known German/Austrian spaetzle, even in relation to the components.
The dough, like spaetzle dough, relies on eggs, milk and flour, though some spaetzle recipes name for water as a substitute of milk. Spaetzle are additionally in style in Trentino-Alto Adige, the mountainous Italian area that borders Austria.
Nonetheless, the standard condiment is what makes chnèfflènè quite distinctive. The unique recipe solely consists of onions stewed in butter, wine and broth with at most a sprinkling of pepper and/or Parmigiano or grana. That is the recipe you will discover under.
After all, there are different methods Italians that Italians costume chnèfflènè. Some individuals serve their teardrop dumplings with a cheese sauce, like in gnocchi alla Bava additionally from the identical a part of Italy. Plus, yow will discover these tiny dumplings served with crispy pancetta or guanciale. In actual fact, we dressed some with crispy fried guanciale too! Additionally, actually superb.
Components for teardrop dumplings (chnèfflènè)
For the dumpling batter all you want is flour, eggs and milk.
The Flour: I used Italian ‘00’ tender wheat flour. That is the kind of flour Italians use for a lot of forms of egg pasta. You may also use all-purpose flour. Some chnèfflènè recipes, just like the one from Jamie Oliver, embrace semolina flour however most Italian variations don’t.
The eggs: I like to make use of giant free vary natural eggs for his or her shade, style and dietary worth. This recipe has just one egg. Chances are you’ll want 2 small eggs rather than one giant egg.
Milk: Complete natural milk is greatest, once more for style and dietary worth. I don’t assume skimmed milk will work as a result of the batter could also be too watery and lack richness.
For the braised onion condiment.
Onions: 2 white or yellow onions peeled and finely sliced.
Butter: Most Italian recipes name for unsalted butter. Italians don’t use salted butter. In actual fact, it’s exhausting to search out right here in Italy and types out there are from different international locations.
Broth: The recipe I adopted referred to as for meat broth. Nonetheless, to maintain this recipe vegetarian, you should use a vegetable broth. You solely want about half a ladle full.
Wine: Use a dry white wine for the onions. This can add taste with out making the onions too candy. Crimson wine will change the colour of the dish.
Cheese: These teardrop dumplings are scrumptious sprinkled with grated cheese earlier than serving. Italians use Grana Padano or Parmigiano. Nonetheless, to maintain this recipe vegetarian, you will want to make use of a vegetarian parmesan because the Italian cheeses are made with animal rennet.
Further components: Meat lovers might prefer to serve their chnèfflènè with some crispy fried guanciale, pancetta or bacon. We added guanciale to some helpings when making this recipe.
Step-by-step directions.
1) Break the egg right into a bowl and beat it with a whisk. Add the milk, whisk once more then sift the flour into the bowl as nicely. Stir all of it collectively till you’ve gotten a reasonably thick however nonetheless completely pliable and gloopy batter with no lumps. Add salt to style after which let the batter stand for half-hour.
2) Put the butter in a pan over a medium warmth and, when it has melted, add the 2 onions lower into strips. Stir with the assistance of a wood spoon till the onions flip golden and tender. Add the white wine and let the alcohol burn off. Add a ladleful of meat inventory to the onion and proceed stirring. Add salt and pepper as wanted.
3) Carry loads of salted water to a boil after which place a wide-hole grater or spaetzle maker over the pot and drop the dough into the water by way of the grater holes. I used a rubber spatula to assist push the batter by way of the grater holes. The consequence ought to be many small teardrops of dough dropping into the boiling water.
4) As soon as all of the batter has dropped into the water, enable it to all come to the floor of the water after which take away the dumplings with the assistance of a slotted spoon. Switch them to the pan with the braised onion. Combine gently and serve instantly with some grated grana or Parmigiano if required.
What to do with leftovers.
Leftover teardrop dumplings with onions might be stored sealed within the fridge for 2-3 days. Then reheat within the microwave for simply 1-2 minutes. I do not advocate freezing these tiny dumplings.
The instrument required to make these tiny dumplings must have holes in it just like these in a big cheese grater. We used the latter, however you too can use a spaetzle maker or a colander with spherical holes.
To maintain this recipe vegetarian, use a vegetable broth as a substitute of a meat one with the onions and use vegetarian cheese as a substitute of grana or Parmigiano when serving. Each these cheeses are made with animal rennet, so not appropriate for strict vegetarians.
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Why you must do this recipe!
There are a lot of the reason why this gnocchetti recipe is value making an attempt.
- It is tremendous simple to make and requires only a few pantry staples!
- As a result of the components are easy, chnèfflènè is a low price recipe.
- My favourite! You’ll uncover a novel historic dish from the Italian mountains that’s completely scrumptious!
Let me know what you assume.
If you happen to do do this dumpling recipe, I’d love to listen to what you assume. Please write a remark right here on the weblog or submit a touch upon the Pasta Undertaking Fb web page.
Your suggestions is necessary to me.
Buon Appetito from Verona, Italy.
Italian teardrop dumplings (chnèfflènè)
Also called gnocchetti dalla Valle D’Aosta, these teardrop dumplings (chnèfflènè) are an exquisite instance of Italian mountain fare. They’re made with a thick batter just like spaetzle cooked in boiling salted water and dressed with onions sautéed in butter,wine and somewhat broth.
Components
For the dumpling batter
- 1.1 kilos Italian ’00’ tender wheat flour or all-purpose flour
- 17 floz complete milk
- 1 egg giant
- salt to style
For the condiment
- 2 onions peeld and sliced
- 2 ounces butter unsalted
- 2.5 flozs white wine
- ½ ladle meat broth vegetarians ought to use vegetable broth
- salt to style
For serving
- 2 ounces Grana Padano or Parmigiano Reggiano vegetarians ought to use vegetarian parmesan
Elective for non-vegetarians
- 3.5 ounces guanciale or pancetta fried
Directions
Make the batter.
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Break the egg right into a bowl and beat it with a whisk. Add the milk, whisk once more then sift within the flour. Stir all of it collectively till you’ve gotten a reasonably thick however gloopy batter with no lumps. Add salt to style after which let the batter stand for half-hour.
Make the braised onions.
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Put the butter in a pan over a medium warmth and, when it has melted, add the 2 onions lower into slices. Stir with the assistance of a wood spoon till the onions flip golden and tender. Add the white wine and let the alcohol burn off. Add half a ladleful of meat inventory to the onion and proceed stirring. Add salt and pepper as wanted.
Cook dinner the teardrop dumplings (chnèfflènè)
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Carry loads of salted water to a boil after which place a wide-hole grater or spaetzle maker over the pot and drop the dough into the water by way of the grater holes. I used a rubber spatula to assist push the batter by way of the grater holes. The consequence ought to be many small teardrops of dough dropping into the boiling water.
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As soon as all of the batter has dropped into the water, enable it to all come to the floor after which take away the dumplings with the assistance of a slotted spoon. Switch them to the pan with the braised onion. Combine gently and serve instantly with some grated grana or Parmigiano if required.
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Notes
To maintain this recipe vegetarian use vegetable broth and vegetarian parmesan.
For leftovers see fundamental textual content.
You’ll be able to serve this dish as a starter, or for lunch or dinner.
Vitamin
Energy: 725kcalCarbohydrates: 107gProtein: 24gFats: 22gSaturated Fats: 13gPolyunsaturated Fats: 1gMonounsaturated Fats: 5gTrans Fats: 0.5gLdl cholesterol: 96mgSodium: 387mgPotassium: 434mgFiber: 4gSugar: 9gVitamin A: 729IUVitamin C: 4mgCalcium: 363mgIron: 6mg
Different Italian mountain recipes to attempt.
- Canederli from Trentino-Alto Adige
- Potato and mint ravioli from Liguria
- Beetroot ravioli from Veneto
- Candy ravioli from Friuli Venezia Giulia
- Potato and cheese gnocchi from Piemonte
- Spicy sausage pasta from La Sila, Calabria
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