Gnocchi agli Orapi con Porcini

Gnocchi agli Orapi con Porcini is a traditional dish from the Alpine region of Italy, particularly associated with the area around Belvedere. The name refers to gnocchi made with "orapi," a local term for wild chard or a similar mountain green, which gives the dumplings a distinctive earthy flavor and vibrant green hue. The dish is completed with porcini mushrooms, prized for their rich, nutty taste and meaty texture.

A great version of Gnocchi agli Orapi con Porcini begins with light, pillowy gnocchi where the orapi is finely incorporated, ensuring the green flavor is present without overwhelming the potato base. The porcini should be fresh or high-quality dried, sautéed simply in butter or olive oil with garlic and perhaps a touch of sage or thyme, allowing their umami to shine. The sauce is typically minimal—just a light coating of the mushroom cooking fat and maybe a dusting of Parmigiano-Reggiano—so the quality of each ingredient is paramount.

Regional variations exist depending on the specific mountain greens available; some versions substitute nettles or spinach for orapi. At Rifugio dell'Alpino in Belvedere, Italy, the dish is prepared in a rustic, authentic style that highlights the local foraged ingredients. As noted by the food guide *Where The Foodies Go*, this venue is a prime spot to experience the dish in its traditional context, where the gnocchi are handmade and the porcini are sourced from the surrounding forests.