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. A simple vegetarian recipe that takes little time to make and is so very flavorful.
Italians don’t refer to these tiny gnocchetti as teardrop dumplings. I actually found that name on a recipe from Jamie Oliver. However, I thought it was a really apt way to describe chnèfflènè since the dumplings are formed by passing the batter through a tool with small holes such as a cheese grater, colander or spaetzle maker. The batter literally drops into boiling water like teardrops!
History and Origin.
Chnèfflènè is a traditional dish in Italy’s Aosta Valley (Val d’Aosta), in particular the Gressoney valley. Also called the Lys Valley, 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 and 13th centuries. Even today, the Walser German 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 tiny dumplings are very similar to the more famous German/Austrian spaetzle, even when it comes to the ingredients.
The dough, like spaetzle dough, is based on eggs, milk and flour, although some spaetzle recipes call for water instead of milk. Spaetzle are also popular in Trentino-Alto Adige, the mountainous Italian region that borders Austria.
However, the traditional condiment is what makes chnèfflènè rather unique. The original recipe only includes onions stewed in butter, wine and broth with at most a sprinkling of pepper and/or Parmigiano or grana. This is the recipe you will find below.
Of course, there are other ways Italians that Italians dress chnèfflènè. Some people serve their teardrop dumplings with a cheese sauce, like in gnocchi alla Bava also from the same part of Italy. Plus, you can find these tiny dumplings served with crispy pancetta or guanciale. In fact, we dressed some with crispy fried guanciale too! Also, really very good.
Ingredients for teardrop dumplings (chnèfflènè)
For the dumpling batter all you need is flour, eggs and milk.
The Flour: I used Italian ‘00’ soft wheat flour. This is the type of flour 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 don’t.
The eggs: I like to use large free range organic eggs for their color, taste and nutritional value. This recipe has only one egg. You may need 2 small eggs in place of one large egg.
Milk: Whole organic milk is best, again for taste and nutritional value. I don’t think skimmed milk will work because the batter may be too watery and lack richness.
For the braised onion condiment.
Onions: 2 white or yellow onions peeled and finely sliced.
Butter: Most Italian recipes call for unsalted butter. Italians don’t use salted butter. In fact, it’s hard to find here in Italy and brands available are from other countries.
Broth: The recipe I followed called for meat broth. However, 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.
Cheese: These teardrop dumplings are delicious sprinkled with grated cheese before serving. Italians use Grana Padano or Parmigiano. However, to keep this recipe vegetarian, you will need to use a vegetarian parmesan as the Italian cheeses are made with animal rennet.
Extra ingredients: Meat lovers may like to serve their chnèfflènè with some crispy fried guanciale, pancetta or bacon. We added guanciale to some helpings when making this recipe.
Step by step instructions.
1) Break the egg into a bowl and beat it with a whisk. Add the milk, whisk again then sift the flour into the bowl as well. Stir it all together until you have a fairly thick but still totally pliable and gloopy batter with no lumps. Add salt to taste and then let the batter stand for 30 minutes.
2) Put the butter in a pan over a medium heat and, when it has melted, add the two onions cut into strips. 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 a ladleful of meat stock to the onion and continue stirring. Add salt and pepper as needed.
3) 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.
4) Once all the batter has dropped into the water, allow it to all come to the surface of the water 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.
What to do with leftovers.
Leftover teardrop dumplings with onions can be kept sealed in the fridge for 2-3 days. Then reheat in the microwave for just 1-2 minutes. I don’t recommend freezing these tiny dumplings.
The tool required to make these tiny dumplings needs to have holes in it similar to those in 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 broth instead of a meat one with the onions and use vegetarian cheese instead of grana or Parmigiano when serving. Both these cheeses are made with animal rennet, so not suitable for strict vegetarians.
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Why you should try this recipe!
There are many reasons why this gnocchetti recipe is worth trying.
- It’s super easy to make and requires just a few pantry staples!
- Because the ingredients are simple, chnèfflènè is a low cost recipe.
- My favorite! You will discover a unique ancient dish from the Italian mountains that is absolutely delicious!
Let me know what you think.
If you do try this dumpling recipe, I’d love to hear what you think. Please write 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 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.
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.
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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.
Make the braised onions.
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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)
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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.
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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.
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Notes
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
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 Piemonte
- Spicy sausage pasta from La Sila, Calabria
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