Buckwheat gnocchi with smoked bacon 🥔🥓 | Rustic and aromatic Valtellinese recipe
An original first course that combines the tradition of gnocchi with that of the “flochet” from Valtellina: the mixed gnocchi of potatoes and buckwheat flour are a recent idea but already highly appreciated for their strong flavor and rustic texture. 🌿
The distinctive touch? A juniper-smoked bacon, as was done in the past in the mountain huts, sautéed in fragrant butter with thyme and marjoram. A rich and enveloping dish, perfect for cold seasons or for those who love authentic and rustic flavors. 🍂
🛒 Ingredients for 4 people
- 1000 g of potatoes (preferably starchy)
- 200 g of white flour
- 150 g of buckwheat flour
- 100 g of smoked bacon, cut into strips
- Butter, to taste
- Fresh or dried marjoram, to taste
- Fresh or dried thyme, to taste
- Salt and pepper, to taste
- (Optional) Grated Grana Padano
👩🍳 Preparation
🥣 Dough and gnocchi
- Boil the potatoes whole with the skin in lightly salted water. Once cooked, peel and mash them while still warm using a potato masher.
- Add the two flours (white and buckwheat) and knead until you obtain a homogeneous mixture, soft but not sticky.
- Form cords and cut into small pieces to obtain the gnocchi.
- Place them on a floured surface.
🍳 Cooking and seasoning
- Cook the gnocchi in plentiful boiling salted water: they are ready when they rise to the surface.
- Meanwhile, in a pan, melt the butter and sauté the smoked bacon strips until they become crispy and golden.
- Flavor with thyme and marjoram, adjusting with pepper.
- Drain the gnocchi with a slotted spoon and sauté them directly in the fragrant butter.
🧀 Serving
- Serve hot, with a generous sprinkling of Grana Padano, if desired.
✨ A recipe that smells of mountain hut, burning wood, and tradition: rustic, enveloping, and simply delicious!
The image of the dishes is purely indicative and may not correspond exactly to the recipe
📚 Recipe inspired by the mountain cuisine of the Valli Valtellinesi
