Here you can find the recipe of a dish that is typical of the Lessinia region. Lessinia is a beautiful area in the Venetian prealps, just a few kilometers from Verona and Lake Garda.
The name “gnocchi sbatui ” derives from a time when flour and boiling water were stirred (It. sbattuto) to prepare the dish. During a stay at an Alpine cabin, these simple ingredients were the only ones accessible and thus have given birth to this traditional dish of the Lessinia region and Verona’s surroundings.
- 500 g* flour type 00
- 450 ml water
- salt to taste
For the sauce:
- 75 g Grana Padano (parmesan cheese)
- 75 g Monte Veronese cheese
- 150 g butter
Bring to boil half of the water in a saucepan. Then add the other half of the tepid water (in this way, the water reaches a temperature of about 70°).
Sieve the flour into a large bowl, add the salt and pour the water by and by, then mix everything with a wooden spoon, avoiding lumps. Knead and stir the dough until it reaches the right consistency. Add flour or water, if necessary.
Bring the water to a boil and put the dough on a dinner plate. Use a wet spoon to form dumplings, put them into the saucepan and cook for about 15 minutes. The cooking time depends on the size of the dumplings.
Serve with melted butter, sage, parmesan and Monte Veronese cheese.
* 1g = 0.035 ounces