5.0 from 3 votes
Italian teardrop dumplings (chnèfflènè)
Also known as gnocchetti dalla Valle D’Aosta, these teardrop dumplings (chnèfflènè) are a wonderful example of Italian mountain fare. They are made with a thick batter similar to spaetzle cooked in boiling salted water and dressed with onions sautéed in butter,wine and a little broth.
Prep Time
15 mins
Cook Time
15 mins
Resting time
30 mins
Total Time
1 hr
Servings: 4
Calories: 725 kcal
Course:
Appetizer , Lunch , Dinner
Cuisine:
Italian
Ingredients
For the dumpling batter
- 1.1 pounds Italian '00' soft wheat flour or all-purpose flour
- 17 floz whole milk
- 1 egg large
- salt to taste
For the condiment
- 2 onions peeld and sliced
- 2 ounces butter unsalted
- 2.5 flozs white wine
- ½ ladle meat broth vegetarians should use vegetable broth
- 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 batter.
- Break the egg into a bowl and beat it with a whisk. Add the milk, whisk again then sift in the flour. Stir it all together until you have a fairly thick but gloopy batter with no lumps. Add salt to taste and then let the batter stand for 30 minutes.
Cup of Yum
Make the braised onions.
- Put the butter in a pan over a medium heat and, when it has melted, add the two onions cut into slices. Stir with the help of 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 stirring. Add salt and pepper as needed.
Cook the teardrop dumplings (chnèfflènè)
- Bring plenty of salted water to a boil and then place a wide-hole grater or spaetzle maker over the pot and drop the dough into the water through the grater holes. I used a rubber spatula to help push the batter through the grater holes. The result should be many small teardrops of dough dropping into the boiling water.
- Once all the batter has dropped into the water, allow it to all come to the surface and then remove the dumplings with the help of a slotted spoon. Transfer them to the pan with the braised onion. Mix gently and serve immediately with some grated grana or Parmigiano if required.
Notes
- Meat lovers can add some crispy fried guanciale, pancetta or bacon to the dumplings before serving.
- To keep this recipe vegetarian use vegetable broth and vegetarian parmesan.
- For leftovers see main text.
- You can serve this dish as a starter, or for lunch or dinner.
Nutrition Information
Calories
725kcal
(36%)
Carbohydrates
107g
(36%)
Protein
24g
(48%)
Fat
22g
(34%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.5g
Cholesterol
96mg
(32%)
Sodium
387mg
(16%)
Potassium
434mg
(12%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
729IU
(15%)
Vitamin C
4mg
(4%)
Calcium
363mg
(36%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 725
% Daily Value*
| Calories | 725kcal | 36% |
| Carbohydrates | 107g | 36% |
| Protein | 24g | 48% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 96mg | 32% |
| Sodium | 387mg | 16% |
| Potassium | 434mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 729IU | 15% |
| Vitamin C | 4mg | 4% |
| Calcium | 363mg | 36% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.