Gnoc de la Cua

A De.Co. dish protected by the Municipality of Ponte di Legno (De.Co. means with municipal designation) and typical of the entire area of Upper Camonica Valley . We are talking about Gnoc de la Cua, tasty and simple gnocchi just like the ingredients with which they are made: stale bread, potatoes, milk, spinach (or Good King Henry) and flour.

This is one of the main dishes of the restaurants in the area, from Vione to Ponte di Legno, passing through Vezza d’Oglio up to the refuges in the valleys lateral to the main artery, the SS42.

Recipe for Gnoc de la Cua, a culinary delight from Upper Camonica Valley

To begin, cut the potatoes into small pieces and boil them. When boiling is complete, add the batter to the same boiling water by spoonfuls. After straining the potatoes and the batter clumped into gnocchi, serve in a soup tureen with plenty of melted butter, sage, julienned onions (optional) and handfuls of Case di Viso cheese.

Popular variations include using a couple of eggs for the mixture and Silter DOP – a typical cheese from Camonica Valley, for the seasoning.

The origins of the gnocco

The term ‘Gnocco’ is of Lombard origin, and has been in use in the Italian language since the Middle Ages. It defines any dough of a rounded shape that can be consumed after boiling. Only towards the end of the 18th century did the word begin to refer to a mixture of potatoes or corn.

Come and discover it in the Camuna variant : Gnoc de la Cua are waiting for you!