Mini gnocchi in cola using a spätzle maker

Ingredients

• 250 gplain flour (00)
• 1 pinchfine salt
• 300 mlmilk (or water, or half milk and half water)
• About 2 litreswater, for cooking
• 1 level teaspooncoarse salt, for the cooking water

Instructions

1. 1

   Mix the batter

   Whisk the flour, fine salt and liquid together very thoroughly to make a batter. A spoon or fork works too.

2. 2

   Boil the water

   Bring a medium pan containing about 2 litres of water and 1 level teaspoon of coarse salt to the boil.

3. 3

   Shape the gnocchi

   Rest the spätzle maker on the edge of the pan and fill its sliding compartment with batter. Move the hopper back and forth until you have used all the batter.

4. 4

   Lift and drain

   Remove the tool from the pan, then stir the gnocchetti so they do not stick to the bottom. Lift them out with a slotted spoon; they will need only a few minutes to cook because they are small.

5. 5

   Cook in batches

   Keep the drained gnocchetti warm while you continue cooking the remaining batter.

6. 6

   Dress and serve

   Season the gnocchetti as you like. One suggested combination is uncooked butter, grated Grana and a pinch of granulated stock; alternatively, toss them in a pan with sauce for a few minutes and serve piping hot.

What are gnocchetti in colla?

Gnocchetti in colla are small dumplings associated with Bergamo, in Lombardy. This version uses a quick flour batter rather than a dough that needs kneading or shaping by hand.

A spätzle maker turns the loose batter into small pieces directly over boiling water. Their small size helps them cook quickly, making this a practical dish when time is short.

Nutrition and macros by portion

The nutrition label shows one serving as written: 273 calories, 9g protein, 51g carbs, 3g fat.

The flour provides most of the carbohydrates, while milk contributes some protein and fat; the amounts vary if you choose water instead. For a more balanced plate, serve a moderate portion alongside vegetables and a protein-rich accompaniment.

Choosing the liquid

Milk: using milk gives the batter a richer character, while still keeping the ingredient list short.

Water: water makes a simpler version. The recipe also allows you to use half milk and half water.

Getting a smooth batter

Mix thoroughly: whisk the flour, salt and liquid until the batter is even, with no dry pockets of flour. A spoon or fork is also suitable, as the method notes.

Keep the texture: the batter needs to be loose enough to move through the spätzle maker. Add only the liquid amount given in the recipe.

Using the spätzle maker

Set-up: rest the tool securely on the pan rim before filling its sliding compartment. Work the hopper back and forth until the batter is used up.

Small batches: the gnocchetti cook very quickly, so watch them closely rather than relying on a long cooking time. Stir after removing the tool to stop them settling and sticking to the bottom.

Knowing when they are cooked

Quick cooking: these dumplings are small, and the method calls for only a few minutes in the boiling water. Lift them with a slotted spoon once cooked, then keep them warm while you finish the rest.

Avoid leaving them in the pan longer than needed; their small size means they can go from cooked to overly soft quickly.

Serving the gnocchetti

Simple finish: the suggested combination is butter added off the heat, grated Grana and a pinch of granulated stock. Toss gently so the little dumplings are coated.

With sauce: the recipe also suggests briefly tossing the cooked gnocchetti in a pan with sauce before serving. Bring them to the table hot.

Recipe notes & tips

• Whisk until the batter is thoroughly combined before loading the spätzle maker.
• Make sure the tool is resting securely on the pan before filling it.
• Stir the gnocchetti after removing the tool so they do not stick to the bottom.
• Use a slotted spoon to lift out the cooked pieces without carrying too much water with them.
• Keep each drained batch warm while the remaining batter cooks.
• Add butter, Grana and granulated stock to taste, as suggested in the recipe.

Variations

• Use water: replace the milk with water for the simpler option given in the recipe.
• Split the liquid: use half milk and half water as another option.
• Butter and Grana: finish with butter, grated Grana and a pinch of granulated stock.
• Add a sauce: toss the cooked gnocchetti with your preferred sauce in a pan for a few minutes.
• Serve piping hot: dress the dumplings just before bringing them to the table.

Common mistakes to avoid

• Lumpy batter: whisk the flour, salt and liquid thoroughly before cooking.
• Unsteady tool: seat the spätzle maker firmly on the pan rim before filling it.
• Sticking to the bottom: stir the gnocchetti after removing the tool from the pan.
• Overcooking: remember that the small pieces need only a few minutes in the boiling water.
• Cold batches: keep drained gnocchetti warm while the rest cook.

How to store

These gnocchetti are best served freshly cooked. If needed, refrigerate leftovers in a covered container and use within 2 days; reheat gently in a pan with a little water or sauce until hot.

Frequently asked questions