Gnocchi alla Bava
Gnocchi alla Bava recipe is a fabulous example of typical hearty mountain food from Northern Italy. These pillowy potato gnocchi smothered in the best cheese sauce ever are heaven.
Servings: 4
Calories: 815kcal
Ingredients
- 28 oz gnocchi (potato or buckwheat)
- 10 ½ oz Fontina cheese
- ½ cup fresh cream
- ½ cup milk
- salt for gnocchi and to taste
- 1 handful walnuts shelled and chopped
- 2 oz Parmigiano Reggiano grated
Instructions
- Bring a large pot of water to a boil. Add salt once it starts to boil and bring to the boil again.
- In a saucepan or skillet, combine the chunks of Fontina cheese with the milk and cream. Melt the mixture over a low heat, stirring continuously to avoid lumps until smooth.
- Add the gnocchi to the boiling salted water. Cook until they float to the surface, which typically takes about 2 minutes.
- Transfer the cooked gnocchi with a slotted spoon directly into the cheese sauce. Gently mix to ensure the gnocchi are evenly coated with the sauce.
- Serve the gnocchi hot, topped with chopped walnuts and grated Parmigiano Reggiano.
Notes
This recipe can be made with other good melting Italian cheeses such as Toma, Raschera, Gorgonzola, Maccagno or Castelmagno. You can also use Emmental or Gruyère
Cooking times don't include making homemade gnocchi.
You can also bake gnocchi alla bava sprinkled with grated Parmigiano for 15 minutes before serving.
To make this recipe vegetarian use vegetarian cheeses. Italian fontina and Parmigiano are made with animal rennet but versions of both exist outside of Italy made with a vegetarian rennet.
Nutrition
Calories: 815kcal | Carbohydrates: 75g | Protein: 34g | Fat: 43g | Saturated Fat: 24g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 127mg | Sodium: 1495mg | Potassium: 155mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1195IU | Vitamin C: 0.2mg | Calcium: 656mg | Iron: 8mg