Capunet from Poschiavo (spinach gnocchi)

Cook the spinach in salted water and strain. Add breadcrumbs, onions, chives, mint leaves, nutmeg and eggs. Mix well, and stir in flour and salt until it is a compact whole. Boil three litres of water with a little salt and add the mixture by pressing it through a large-holed sieve. The gnocchi is cooked as soon as it rises to the surface. Drain the liquid and then add the butter used to fry the garlic. Serve hot.500 g spinach


4-5 tablespoons of breadcrumbs

½ chopped onion

1 tablespoons of chopped chives

2-3 mint leaves (optional)

1 pinch of nutmeg

2 eggs

300 g white flour


100 g grated cheese

2 teaspoons of butter

2 teaspoons of shortening

1 clove of garlic, pressed

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The recipes are taken from “I mazzafam, fine original recipes from the valleys of southern Graubünden” by Gianni Bertossa, Desertina publishers.

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