Visit Sestriere

You cannot say you have fully experienced Sestriere without tasting the authentic flavors of the Upper Susa Valley. Among the most representative dishes of the Piedmontese mountain tradition are Gnocchi di Seirass, soft gnocchi made from a typical local fresh cheese that combines the delicacy of ricotta with the creaminess of Alpine pasture cheese. This simple yet refined dish tells the story of centuries of dairy tradition and the peasant ingenuity in making the most of every mountain product.

Seirass: A Treasure of the Susa Valley

Seirass is a fresh cheese with a soft consistency, similar to ricotta but more flavorful and creamy. The name derives from the Latin seraceum (whey), because in ancient times it was produced from the whey left over from the processing of Alpine cheeses. Today it is made with whole cow’s milk, resulting in a product that maintains the lightness of ricotta but with a greater structure and flavor. Seirass can be eaten fresh, accompanied by honey or jams, or used for ravioli, savory pies, and of course, for gnocchi.

Seirass Gnocchi Recipe

Ingredients (serves 4):

• 300g fresh Seirass (if unavailable, use high-quality, well-drained cow’s milk ricotta)
• 200g “00” flour (all-purpose flour)
• 1 medium egg
• Salt to taste
• For the dressing: 80g Alpine butter (or high-quality butter), 8-10 fresh sage leaves, grated Parmesan cheese to taste

Method:

1. Prepare the dough: Pass the Seirass through a sieve to remove any lumps and obtain a uniform consistency. In a large bowl, combine the sieved Seirass, flour, and egg. Add a pinch of salt. Mix initially with a wooden spoon to blend the ingredients.
2. Work the dough: Transfer the mixture onto a well-floured work surface and continue working with your hands until you obtain a dough that is compact but soft to the touch. The dough should be elastic but not sticky. If necessary, add a little more flour. Cover the dough with the inverted bowl and let it rest for 20 minutes at room temperature.
3. Shape the gnocchi: Divide the dough into portions and, using your hands, form long, thin logs (about 2 cm in diameter, like your index finger). Flour the work surface generously during this operation, as the dough tends to be delicate. Using a knife, cut the logs into small pieces of about 2-3 cm to obtain the gnocchi. If desired, you can lightly roll them over the tines of a fork to create the classic ridges, though this is not essential.
4. Cook the gnocchi: Bring a large pot of lightly salted water to a boil. Drop the gnocchi in a few at a time (no more than 15-20 at a once) to prevent them from sticking together. The gnocchi are cooked when they rise to the surface, usually after 2-3 minutes. Remove them gently with a slotted spoon.
5. Prepare the dressing: In a large skillet, melt the butter over medium-low heat along with the sage leaves. Let the butter foam for a few moments until it becomes slightly golden and fragrant, taking care not to burn it. The sage should release its aroma but remain crispy.
6. Toss and serve: Gently transfer the drained gnocchi into the pan with the butter and sage. Using gentle movements (without stirring too vigorously so as not to break the gnocchi), let them absorb the flavor for 30 seconds. Serve immediately on individual plates, finishing with a sprinkle of grated Parmesan and, if liked, a grind of black pepper.

Chef’s Tips:

• Seirass gnocchi are very delicate, so handle them with care during all stages.
• If the dough is too soft, add flour a little at a time.
• Alpine butter makes all the difference: look for it in local dairies or specialized shops in Sestriere.
• The sage must be fresh to release its full aroma.
• These gnocchi also pair well with other dressings: venison ragù, Toma cheese fondue, or simply fresh tomato and basil.

Historical and Cultural Note

Gnocchi di Seirass represent the essence of mountain cuisine: humble but extremely high-quality ingredients transformed into a dish rich in taste and meaning. In the Alpine huts (malghe), Seirass was produced to avoid wasting the whey from cheese making, demonstrating the ingenuity of shepherds in valuing every resource. Even today, many families in the Susa Valley prepare these gnocchi during holidays or special Sundays, perpetuating a tradition of mountains, hard work, and conviviality. In Sestriere and nearby villages, you can taste this dish in restaurants offering typical Piedmontese cuisine, often accompanied by a good glass of local wine such as Doux d’Henry or Avanà.