Gnocchi della Val Varaita

Name: Gnocchi della Val Varaita
Prep time: 60 min
Cook time: 50 min
Total time: 110 min
Yield: 4
Ingredients: Red potatoes 2.2 lbs; Type 00 flour 2 cups; Eggs medium 1; Toma piemontese grated 3.5 oz; Parmigiano Reggiano PDO cheese 1.8 oz; Black pepper to taste; Fine salt to taste; Semolina (for the work surface) to taste; Butter 3 ½ tbsp; Fresh liquid cream 1 cup; Raschera cheese (PDO) 5.25 oz; Butter to taste

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1004

Calories per serving

Vegetarian

Energy Kcal 1004
Carbohydrates g 87.9
of which sugars g 4.9
Protein g 38.2
Fats g 55.5
of which saturated fat g 31.46.00
Fiber g 5
Cholesterol mg 216
Sodium mg 897

Difficulty: Easy
Prep time: 60 min
Cook time: 50 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Cooker Girl

Gnocchi della Val Varaita is this dish that really captures the heart of the mountain valleys in Piedmont. Seriously good. Nestled near the quaint town of Melle, these tender dumplings—known locally as ravioles di Melle—give a fun twist to traditional gnocchi. And listen, instead of just potatoes, they’ve got this cheesy filling made from creamy Tomino di Melle or Raschera DOP, two popular cheeses around here. Really, it gives them a moist center with a rich, buttery flavor, especially when topped with melted butter and fresh sage.

These gnocchi? Perfect after a day of hiking. Like, no question. They bring to mind the hearty meals you find in mountain lodges—made for hungry trekkers. Unlike your typical Italian potato gnocchi, the Val Varaita gnocchi recipe offers a taste that's richer and more rustic, echoing that fresh Alpine air. You gotta try it. In Piedmont, a plate of gnocchi della Val Varaita is a real treat, often paired with local favorites like polenta taragna or a hearty stew, like brasato.

The local cheese flavor—melty and creamy under the butter—stands out and brings you the valley's history with every bite. While some might play around with different cheeses for their homemade gnocchi, using the authentic cheese from Melle really really makes all the difference. When that fresh sage sizzles in the butter, the dish gains an aromatic kick that smells so amazing. It pulls everyone to the table.

If you’re into Piedmont cuisine or just curious about genuine Italian regional recipes, trying these ravioles di Melle is an awesome way to get a taste of Italy without leaving home. For real. The combo of golden butter, rich cheese, and soft dumplings turns a simple meal into something special. Whether you're a seasoned traveler or a home cook looking for new flavors, this recipe makes you want to savor the comforting taste of Piedmont’s culinary heritage. Each bite? Transporting. You'll feel like you're in those beautiful mountain valleys where tradition and flavor totally unite.

INGREDIENTS

1004

Calories per serving

For the gnocchi: Red potatoes 2.2 lbs (1 kg); Type 00 flour 2 cups (250 g); Eggs 1 - medium; Toma piemontese 3.5 oz (100 g) - grated; Parmigiano Reggiano PDO cheese 1.8 oz (50 g); Black pepper to taste; Fine salt to taste; Semolina to taste - (for the work surface)

For the sauce: Butter 3 ½ tbsp (50 g); Fresh liquid cream 1 cup (250 g); Raschera cheese (PDO) 5.25 oz (150 g)

For the brown butter: Butter to taste

Preparation

How to prepare Gnocchi della Val Varaita

To prepare the Gnocchi from Val Varaita, first boil the potatoes for 30-40 minutes until they are soft. Test their doneness by piercing with a fork 1. Pass the hot boiled potatoes through a potato ricer 2, then spread them out on the work surface. Add the Parmigiano Reggiano DOP 3.

Grated toma cheese 4, salt 5, and the egg 6.

Start kneading 7 while gradually adding the flour 8. You should obtain a soft but non-sticky dough 9.

Shape the dough into logs 10, then cut into pieces of about 0.6 inches 11, and form them into the classic shape of ravioles 12.

As you form them, place them on a cloth sprinkled with semolina 13 14. Cut the Raschera DOP into cubes of about 0.4 inches 15.

Now, make the sauce: melt the butter in a pan 16 until it becomes brown and takes on a nice amber color. Add the Raschera 17, stir for about thirty seconds, and then add the cream 18.

Cook on low heat until the cheese is melted 19. Then, boil the gnocchi in salted water 20, and as soon as they float, drain them directly into the sauce 21, allowing them to absorb the flavors in the pan for another minute.

Add cooking water if necessary 22 and stir 23. Meanwhile, prepare the brown butter: heat the butter on low heat 34.

Heat gently 25 until the butter reaches an amber color 26 and serve immediately on the plates with a sprinkle of Raschera and brown butter to taste 27.

Storage

It's recommended to consume the Gnocchi from Val Varaita immediately.

Tip

Raschera is a mixed semi-hard cheese typical of the Cuneo area. To make brown butter, melt the butter in a saucepan on low heat until it reaches an amber color.

For the translation of some texts, artificial intelligence tools may have been used.

Gnocchi della Val Varaita

PRESENTATION

INGREDIENTS

How to prepare Gnocchi della Val Varaita

Storage

Tip

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