Piode are a typical dish of the village of Monno and of the whole Mortirolo area.
Piode are gnocchi made from potatoes, which are called patape in the local dialect.
The name Piode comes from their shape, which resembles the slate slabs once used to cover roofs.
Much of the taste of this dish comes from the seasoning: the mountain “malga” butter gives the recipe a more intense and typically mountain taste.
450 g of potatoes (preferably from Monno)
400 g of flour
60 g of “malga” butter
Peel and grate the potatoes while still raw and add them to the flour, without adding water because the potatoes are already moist. Mix the potatoes and the flour with a pinch of salt and cut them into many small strips. Meanwhile, bring plenty of salted water to a boil, take the strips one by one and manually break them into small irregular pieces to be thrown into the boiling water. Pay attention whilst cooking: being made from raw potatoes, Piode need to cook more than normal potato gnocchi. Drain the Piode and season with melted butter, sage and grated cheese to taste.
Piode in Monno are gnocchi made from potatoes, which are called patape in the local dialect. The name Piode comes from their shape, which resembles the slate slabs once used to cover roofs.
It is curious how even today the inhabitants of Monno are very attached to the act of manually breaking up the Piode. Cutting them with a knife, they argue, wouldn't make them taste so good.
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