Gnocchetti alla Gridivaltta e Tarassaco

Gnocchetti alla Gridivaltta e Tarassaco is a pasta dish from Lenna, Italy, notable for its use of foraged greens. The name combines "gridivaltta," a local dialect term for a wild herb, with "tarassaco" (dandelion greens). The dish is most famously served at Trattoria delle Miniere, where it was featured by the food program *Habemus Fame*. The trattoria’s version uses hand-rolled gnocchetti—small, ridged dumplings—tossed with a sauté of the two bitter greens, garlic, and often a touch of pecorino or chili flake to balance the earthiness.

A great version of this dish is defined by the freshness and proper handling of the foraged greens. The gridivaltta should be tender and aromatic, while the tarassaco must be blanched to tame its bitterness without losing its character. The gnocchetti should be light and pillowy, with enough surface texture to catch the simple sauce. Overcooking the greens or using heavy cream masks their distinct, wild flavor.

Regional variations exist depending on the season and local foraging knowledge. Some cooks in the Brembana Valley substitute other wild herbs like rucola selvatica or crispogna when gridivaltta is unavailable. Others add pancetta or guanciale for a salty, savory counterpoint. In Lenna, the dish remains a celebration of the valley’s edible landscape, a rustic, minimalist preparation that lets the land speak through the bowl.