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Chnefflene (Gressoney Dumplings)

Chnefflene (Gressoney Dumplings)

Ingredients

For the batter: 250g flour, 2 eggs, 150ml milk, a pinch of salt, a pinch of nutmeg. For the dressing: 100g speck (strips), 200ml heavy cream, 1 small onion, 30g butter, grated Parmesan cheese.

Utensils

  • Large mixing bowl
  • Whisk or wooden spoon
  • Chnefflene/Spätzle maker (or a colander with large holes)
  • Large pot for boiling water
  • Frying pan

Preparation

  1. Make the batter: Mix flour, eggs, milk, salt, and nutmeg in a bowl until smooth. Let it rest for 15 minutes.
  2. Prepare the sauce: Sauté the chopped onion and speck in butter until crispy. Add the cream and simmer on low heat.
  3. Cook the dumplings: Boil salted water. Place the dumpling maker over the pot and drop the batter through the holes.
  4. Finish: Once the dumplings float (about 1-2 minutes), scoop them out and toss them directly into the pan with the sauce. Serve with a sprinkle of Parmesan.