Wednesday, October 11, 2006

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:

Gnocchi
½ lb. (200 g) Fontina
¾ stick (80 g) Butter
Grated Parmesan Cheese
Truffle (optional)

Preparation:

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.

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7 Comments:

Anonymous Anonymous said...

I can feel my arteries furring just reading this, it sounds heavenly.

2:52 PM

 
Blogger Travel Italy said...

Golly I think about it this way, if I am going to have all of the negative health effects I would much prefer this than a McDonald's Hamburger...

Think, after a long ride, perhaps with a chill in the air, sitting down to a plate of the hot, steaming, Gnocchi with the Fontina Cheese that encompasses each little nugget and a bottle of Grignolino from Piemonte!

3:08 PM

 
Anonymous Jennifer said...

Mmmm ... all cheese should ooze, I think. That should be a law or something.

4:56 PM

 
Blogger Travel Italy said...

Jennifer I had never thought of it like that but I love Gorgonzola piccante, the creamy oozy one, Taleggio stagionato, the soft one where the center is almost cream, grilled panini, et. al. so I guess I am in line with you!

You propose the referrendum and I will both support and vote for it!

5:04 PM

 
Blogger ChickyBabe said...

I really should make a note not to be hngry when I visit your blog! I love gnocchi, especially handmade (not by me), with cheese and truffle, and wine... delicioso!

2:51 AM

 
Blogger Travel Italy said...

ChickyBabe C'mon, a girl with her own Truffle slicer will do fine with Gnocchi. Raffaella really enjoys making them and has it down to about 15 minutes not including the time to steam the potatoes.

8:07 AM

 
Blogger Tracie B. said...

that's enough to make you drool :)

2:19 AM

 

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