Matuffi

October: time for matuffi.

Malfatti Burro e Salvia - Butter and Sage Malfatti Gnocchi

"Malfatti" are spinach and ricotta gnocchi (dumplings) from Lombardy, which come out in slightly different shapes. In fact, "malfatti" literally means "badly formed", to enhance their rustic  appearance.
Quick and easy to make, kids and grown-ups love them, they are a good alternative to pasta. They are delicious simply dressed with butter and sage.

Gnocchi di Grano Saraceno - Buckwheat and Potato Gnocchi

Being asthmatic, I like to spend as much time as I can up in the mountains, where I enjoy long walks with deep and regular breathing.
I always like to explore the local food, wherever I am. One of the most popular ingredients from the Alps is buckwheat flour. Gnocchi di grano saraceno (buckwheat gnocchi) are a typical example from an alpine kitchen. You can taste them in many restaurants and alpine huts. 

Gnocchi di Semolino - Semolina Gnocchi

Semolina gnocchi remind me of my childhood. We called them "Gnocchi alla romana" and we used to have them once a week, as a first course, instead of pasta or risotto. We loved them so much that I cannot remember any ever left over. 

I like to revive this vintage dish, reducing the amount of butter and serving it either as a main course or a side dish with any meat or just a fried egg.

Gnocchi & Polenta