Chestnut Gnocchi Valchiavenna style

Today’s Regional Italian recipe comes from the region I grew up in: Lombardy . To be precise, this recipe is from Valchiavenna , an Alpine valley to the north of Lake Como. It is a truly beautiful area and the food you can eat there is genuine and very much linked to the territory and local...

Ingredients

  • 1 batch of Chestnut Gnocchi (click here for the recipe)
  • 1 lt - 4¼ cups chicken stock
  • 80 gms - 5 tbsp butter
  • 6 sage leaves
  • 200 gms - 7 oz. Magnocca cheese (I used Fontal), thinly sliced
  • Salt and pepper to taste
  • Parmigiano Reggiano, finely grated

Directions

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