View Ingredients
x
Ingredients
- Medium potatoes: 4 (about 1.5 lbs)
- Large egg: 1
- Swiss chard: 2 bunches
- All-purpose flour: 500 g (approx. 4 cups), plus more as needed
- Parmigiano Reggiano: 2 tbsp, freshly grated
- Unsalted butter: 100 g (approx. 7 tbsp)
- Fresh sage leaves: 4-5
- Salt: to taste
- Nutmeg: a pinch
Homemade Potato and Swiss Chard Gnocchi
Discover how to make traditional Italian potato and Swiss chard gnocchi. A simple, rustic comfort food recipe from the Lake Como…
View Ingredients
x
Ingredients
- Red potatoes: 1.2 kg (approx. 2.6 lbs) — Tip: Starchy potatoes like Russets are a great US alternative.
- All-purpose flour (Italian "00"): 500 g (approx. 4 cups) — Note: You might need slightly more or less depending on the potatoes' moisture.
- Egg yolks: 2 large
- Fine salt: to taste
Authentic Homemade Potato Gnocchi – The Traditional…
Making homemade potato gnocchi is a beloved tradition in many Italian families. The secret to a perfect result lies in choosing the right…
View Ingredients
x
Ingredients
- Pizzoccheri pasta: 500 g (approx. 1.1 lbs) — ideally artisanal buckwheat pasta from Valtellina
- Potatoes: 250 g (approx. 9 oz)
- Swiss Chard: 250 g (approx. 9 oz), cleaned
- Bitto Cheese: 100 g (approx. 3.5 oz)
- Choice of Cheese: 100 g (Casera, Branzi, or Fontina)
- Parmigiano Reggiano: 100 g, grated
- Butter: 100 g
- Garlic: 2 cloves
- Sage leaves: 10 leaves
- Salt: to taste
Italian Pizzoccheri della Valtellina with Chard
Discover the authentic recipe for Pizzoccheri della Valtellina with Swiss chard. A delicious buckwheat pasta dish with potatoes, melted Bitto cheese,…
