During the First World War, the population of Valle di Ledro was evacuated to Bohemia and Moravia. During the war years, the women from Trentino learnt how to cook some Bohemian dishes, which have since become a part of the culinary tradition of Valle di Ledro. Among these dishes are the gnocchi boemi (i.e. Bohemian dumplings). They are served as dessert or as a side dish for typical dishes like crauti or spezzatino.
Ingredients of the gnocchi boemi:
Cooking instructions of the gnocchi boemi:
Dissolve the yeast in a bit of milk, then add the rest of the milk, a bit of salt and part of the flour. Knead the dough, cover it with a cloth and let it rise for about two hours until it doubles in volume. Add the rest of the flour and knead until the dough gest nice and soft. Wind part of the dough around a plum and form several small balls. Let them rise for about three quarters of an hour. Fill a pan with salted water and bring to boil. Put the gnocchi into the water and let them cook for 10-12 minutes, turning them from time to time. In the meanwhile melt some butter. Sprinkle the gnocchi with sugar and cinnamon and pour the melted butter over it. As an alternative, simply form dough balls, cook them in salted water and serve them with gulasch or stew.
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