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Chestnut Gnicchi Valchiavenna style

Chestnut Gnocchi Valchiavenna style

How to make a traditional dish from the Italian Alps: Chestnut Gnocchi Valchiavenna style, with gooey cheese and butter.

Course Main
Cuisine Italian
Prep Time 50 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings 4
Author Manuela Zangara


  • 1 batch of Chestnut Gnocchi
  • 1 lt - 4 1/4 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


  1. Put the butter, sage and salt in a pan and put it on a low fire until the butter melts. Do not brown the butter or the sauce will taste burnt.

  2. Cook the chestnut gnocchi as per the instructions that you find here but use the chicken stock instead of water.

  3. When the gnocchi are cooked, remove them with a slotted spoon and put them in the pan with the butter and sage sauce. Mix well on low fire for a minute or two, then take a serving dish and put a layer of gnocchi at the bottom. Add some sliced cheese, some Parmigiano Reggiano and ground pepper, then put another layer of gnocchi and so on until you run out of gnocchi.

  4. Serve hot!