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White gnocchetti from Valchiavenna (Pizzoccheri di Chiavenna)
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The signature specialty of the crotto since 1930. Not to be confused with the buckwheat pizzoccheri of nearby Valtellina, these gnocchetti are small dumplings made with flour, milk and stale bread. They are cooked in boiling water and then generously creamed "in layers" with plenty of local semi-fat dairy cheese. Finally, the whole dish is submerged in a burst of melted alpine butter, slowly sautéed with garlic and chopped sage.
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