Gnochetti alla valtellinese
500 grams buckwheat flour gnocchetti
250 grams red potatoes
250 grams Savoy cabbage
250 Casera cheese (or if it's hard to find you can replace it with fontina or any other semi-skimmed cow's milk cheese)
150 grams parmiggiano reggiano, grated
100 grams butter
1 garlic clove
Salt & pepper
Peel and cut the potatoes into cubes (not too small), chop the cabbage. Bring a big pot of water to a boil and add a pinch of salt. Then add the vegetables along with the gnocchetti in the water. Let cook until both the pasta and potatoes are cooked through, mine took around 15 minutes. You can also cook the vegetables first, for 5 minutes, and then add the pasta and cook altogether for another 10. Strain and serve alternating cheese and pasta. In a small saucepan melt the butter with the garlic clove until golden brown, then pour over the pasta. Add some ground black pepper and enjoy warm!
The recipe has many variations but the original is made with pizzoccheri and casera, a traditional buckwheat pasta and cheese, both from Valtellina and with chard instead of cabbage.
Delicious comfort food for cold winter days! ⛄️🍲❤️