Gnocchi Di Molche – Molche Dumplings

Gnocchi di molche –

Gnocchi Di Molche – Molche Dumplings



How to make the “Molche” gnocchi:

Molche is the residues collected after pressing olives to produce extra-virgin olive oil. Therefore they are saturated in oil. In case of difficulty finding them, you can substitute them with a black olive pate (some excellent ones are found on sale).

Make the gnocchi di molche: take 1 kg of floury potatoes (suitable for making mashed potatoes) and cook them in salted water. Once cooked and cooled, pass the potatoes through a ricer, add salt and 300g of white flour, two fresh eggs, two tablespoons of molche (or black olive paste). Knead well and at length. Roll the dough obtained into a thin rope. Cut into small pieces, about the size of a half walnut.

Cook the gnocchi di molche in salted water. Drain and flavor with a simple sauce: fresh tomato puree slightly seared in Trentino extra virgin olive oil with a small piece of garlic and fresh basil. Sprinkle with Trentino grana (Parmesan cheese).

Accompany the gnocchi di molche with a well-chilled bottle of Trentino Schiava rose’.

Serves 4-6

Gnocchi Di Molche – Molche Dumplings is a Regional recipe from Trentino

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.

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