Gnocchi alla Bava – Gnocchi with oozing Fontina Cheese
It is not clear exactly where and when Gnocchi alla Bava were born. This recipe is widely noted in regional texts from the Valdostana and northern Piemonte areas. During the Fall and Winter months you will find Gnocchi alla Bava in most taverns and restaurants. This is a cheesy delight, with a bit of a bite from the somewhat tangy Fontina. The cheese slowly melts under the heat of the boiling hot gnocchi just out of the salted water.
The preparation is rather simple and assembling this plate can be done at the last minute allowing you to carry a hot, steaming, gooey plate of Gnocchi and Cheese to the delight of your guests.
Ingredients for 4 people:
½ lb. (200 g) Fontina
¾ stick (80 g) Butter
Grated Parmesan Cheese
Cut the butter and Fontina in thin slices.
Cook the Gnocchi in abundant boiling, salted water. As the Gnocchi float to the top of the water, remove and drain. Create a layer of Gnocchi in the bottom of the serving dish.
Distribute equal parts of butter and Fontina.
Create another layer of Gnocchi. Distribute evenly additional butter and Fontina.
Continue until all the Gnocchi are in the serving dish.
Fold the Gnocchi together lifting from the bottom to the top. Do not use a rotating motion when mixing.
Serve hot with a sprinkle of Parmesan cheese and/or shaved Truffle as desired.
Wine: The perfect wines for this dish are Roero Arneis, Valle d’Aosta Gamay or Grignolino.
Tags: Piemonte Gnocchi Gourmet Foods Food and Wine Italian Recipes Fontina Italian Cheese First Course Travel Italy