Cléfhéné – Mouthwatering Gnocchi

Cléfhéné – Mouthwatering Gnocchi


  • 500 g white flour
  • 600 ml of lukewarm milk
  • Two whole eggs
  • One yolk
  • 400 g of Fontina
  • 200 g of mocetta
  • 30 ml of extra virgin olive oil
  • chives
  • salt
  • pepper

How to make Cléfhéné

Cut the Fontina into cubes and melt in a bain-marie with 100 ml of milk; cut the mocetta into julienne slices and sauté in a pan with oil. Mix the flour with the lukewarm milk and the eggs until a smooth batter is obtained, leave to rest for 30 minutes. Bring salted water to a boil in a saucepan, let the batter drop from the perforated pan, forming tiny bubbles, drain as soon as they rise to the surface. Dress with the fondue, the mocetta, and decorate with the chives.
Serve immediately.

Cléfhéné – Mouthwatering Gnocchi is a Regional Recipe from Aosta Valley

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at