Also known as gnocchetti dalla Valle D’Aosta, these dumplings (chnèfflènè) are a wonderful example of Italian mountain food. They are made with a thick dough similar to spaetzle cooked in boiling salted water and garnished with onions sautéed in butter, wine and a little broth. A simple vegetarian recipe that takes little time to make and is so flavorful.
The Italians don’t refer to these little gnocchetti as drop balls. I actually found that name on a recipe from Jamie Oliver. However, I thought it was a very appropriate way to describe chnèfflènè, as the dumplings are formed by passing the dough through a tool with small holes, such as a cheese grater, colander or spaetzle maker. The dough literally falls into boiling water like drops!
History and Origin.
Chnèfflènè is a traditional dish in Italy’s Aosta Valley (Val d’Aosta), especially the Gressoney Valley. Also called the Valley of Light, the Gressoney Valley lies at the foot of Monte Rosa in the Eastern Alps. This part of the Aosta Valley was settled by German-speaking people known as the Walser in the 12th centuryth and 13th centuries. Even today, the Walser dialect, known as Titsch, Töitschu or Titzschu, is spoken in a number of communities in the area.
It was apparently the Walser people who first made this Italian version of spaetzle. In fact, these little dumplings are very similar to the more famous German/Austrian spaetzle, even when it comes to the ingredients.
The batter, like the spaetzle batter, is based on eggs, milk and flour, although some spaetzle recipes call for water instead of milk. Spaetzle is also popular in Trentino-Alto Adige, the mountainous Italian region bordering Austria.
However, the traditional spice is what makes chnèfflènè quite unique. The original recipe only contains onions stewed in butter, wine and stock with no more than a sprinkling of pepper and/or parmigiano or grana. You will find the recipe below.
Of course, there are other ways Italians dress chnèfflènè. Some people serve their dumplings with a cheese sauce, as in gnocchi alla Bava also from the same part of Italy. Plus, you can find these little dumplings served with crispy pancetta or guanciale. In fact, we dressed some with crispy fried guanciale too! Also really very good.
Ingredients for chnèfflènè
For the dumpling dough, you only need flour, eggs and milk.
The flour: I used Italian ’00’ soft wheat flour. This is the type of flour that Italians use for many types of egg pasta. You can also use all-purpose flour. Some chnèfflènè recipes, like the one from Jamie Oliver, include semolina flour, but most Italian versions do not.
The eggs: I like to use large free-range organic eggs for their color, flavor and nutritional value. This recipe only has one egg. You may need to use 2 small eggs instead of one large egg.
Milk: Sweet milk is best, again for taste and nutritional value. I don’t think skimmed milk will work because the batter can be too watery and lack richness.
For the braised onion seasoning.
Onion: 2 white or yellow onions, peeled and finely chopped.
Butter: Most Italian recipes call for unsalted butter. Italians do not use salted butter. In fact it is hard to find here in Italy and the available brands are from other countries.
Broth: The recipe I followed was called meat broth. But to keep this recipe vegetarian, you can use a vegetable broth. You only need about half a ladle full.
Wine: Use a dry white wine for the onions. This will add flavor without making the onions too sweet. Red wine will change the color of the dish.
East: These drop balls are delicious sprinkled with grated cheese before serving. The Italians use Grana Padano or Parmigiano. However, to keep this recipe vegetarian, use a vegetarian parmesan since the Italian cheeses are made with animal rennet.
Additional ingredients: Meat lovers may want to serve their chnèfflènè with some crispy fried guanciale, pancetta or bacon. We added guanciale to some portions when making this recipe.
Step by step instructions.
1) Break the egg into a bowl and beat it with a whisk. Add the milk, beat again and also sift the flour into the bowl. Mix it all together until you have a fairly thick, but still completely pliable and lumpy dough without lumps. Add salt to taste and then let the dough rest for 30 minutes.
2) Put the butter in a pan over medium heat and add the two onions cut into strips when it has melted. Stir using a wooden spoon until the onions turn golden and soft. Add the white wine and let the alcohol burn off. Add a ladleful of meat stock to the onion and continue to stir. Add salt and pepper as needed.
3) Bring plenty of salted water to the boil, then place a grater or spaetzle maker over the pan and drop the dough into the water through the grate holes. I used a rubber spatula to help push the dough through the grater holes. The result should be many small drops of dough falling into the boiling water.
4) When all the dough has fallen into the water, let it all rise to the surface of the water and then remove the dumplings using a slotted spoon. Add them to the pan with the braised onion. Mix gently and serve immediately with a little grated grana or parmigiano if necessary.
What to do with leftovers.
Leftover onion dumplings can be kept sealed in the fridge for 2-3 days. Then heat in the microwave for just 1-2 minutes. I do not recommend freezing these little dumplings.
The tool required to make these small dumplings should have holes in it similar to those of a large cheese grater. We used the latter, but you can also use a spaetzle maker or a colander with round holes.
To keep this recipe vegetarian, use a vegetable stock instead of a meat stock with the onions and use vegetarian cheese instead of grana or Parmigiano when serving. Both of these cheeses are made with animal rennet, so not suitable for strict vegetarians.
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That’s why you should try this recipe!
There are many reasons why this gnocchetti recipe is worth trying.
- It’s super easy to make and only requires a few pantry staples!
- Because the ingredients are simple, chnèfflènè is an inexpensive recipe.
- My favorite! You will discover a unique ancient dish from the Italian mountains which is absolutely delicious!
Let me know what you think.
If you try this dumpling recipe, I’d love to hear what you think. Please post a comment here on the blog or post a comment on the Pasta Project Facebook page.
Your feedback is important to me.
Buon Appetito from Verona, Italy.
Italian dumplings (chnèfflènè)
Also known as gnocchetti dalla Valle D’Aosta, these dumplings (chnèfflènè) are a wonderful example of Italian mountain food. They are made with a thick dough similar to spaetzle cooked in boiling salted water and dressed with onions sautéed in butter, wine and a little broth.
Ingredients
For the dumpling dough
- 1.1 pound Italian ’00’ soft wheat flour or all-purpose flour
- 17 floz sweet milk
- 1 egg great
- salt to taste
For the seasoning
- 2 onion peel and cut into slices
- 2 ounces butter unsalted
- 2.5 floss white wine
- ½ ladle meat broth vegetarians should use vegetable stock
- salt to taste
For serving
- 2 ounces Grana Padano or Parmigiano Reggiano vegetarians should use vegetarian parmesan
Optional for non-vegetarians
- 3.5 ounces guanciale or pancetta fried
Instructions
Make the dough.
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Break the egg into a bowl and beat it with a whisk. Add the milk, beat again and sift in the flour. Mix it all together until you have a fairly thick but lumpy dough with no lumps. Add salt to taste and then let the dough rest for 30 minutes.
Make the braised onions.
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Put the butter in a pan over medium heat and add the two sliced onions when it has melted. Stir using a wooden spoon until the onions turn golden and soft. Add the white wine and let the alcohol burn off. Add half a ladleful of meat stock to the onion and continue to stir. Add salt and pepper as needed.
Cook the drop balls (chnèfflènè)
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Bring plenty of salted water to the boil, then place a grater or spaetzle maker over the pan and drop the dough into the water through the grate holes. I used a rubber spatula to help push the dough through the grater holes. The result should be many small drops of dough falling into the boiling water.
-
When all the dough has fallen into the water, let it rise to the surface and then remove the dumplings using a slotted spoon. Add them to the pan with the braised onion. Mix gently and serve immediately with a little grated grana or parmigiano if needed.
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Notes
To keep this recipe vegetarian, use vegetable stock and vegetarian parmesan.
For residues see main text.
You can serve this dish as an appetizer, or for lunch or dinner.
Nutrition
Calories: 725kcalCarbohydrates: 107gProtein: 24gFat: 22gSaturated fat: 13gPolyunsaturated fat: 1gMonounsaturated fat: 5gTrans fat: 0.5gCholesterol: 96mgSodium: 387mgPotassium: 434mgFiber: 4gSugar: 9gVitamin A: 729IUVitamin C: 4mgCalcium: 363mgIron: 6mg
Other Italian mountain recipes to try.
- Canederli from Trentino-Alto Adige
- Potato and mint ravioli from Liguria
- Beetroot ravioli from Veneto
- Sweet ravioli from Friuli Venezia Giulia
- Potato and cheese gnocchi from Piedmont
- Spicy sausage pasta from La Sila, Calabria
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