Soft and delicate pillowy potato gnocchi go so perfectly with the stronger flavor of rich and creamy Fontina cheese in this gnocchi alla Bava recipe; a fabulous example of typical hearty mountain food from Northern Italy.
This gnocchi recipe will definitely be a winner with both guests and family. In Italian, the word 'sbavare' means to drool! Although I don't know the exact origin of the name of this gnocchi dish, it is definitely drool worthy!
History
Gnocchi alla bava is a traditional recipe and first course (Italians say primo) from the Val d'Aosta (Aosta Valley) and Piemonte (Piedmont). This creamy and nutritious dish can be prepared with classic potato gnocchi or, as per the tradition of the Aosta Valley, with gnocchi made with buckwheat flour. I used potato gnocchi this time, but I'am planning to make some buckwheat gnocchi very soon!
According to food historians, Giovanni Vialardi, the famous head chef of Kings Carlo Alberto and Vittorio Emanuele II, included this recipe in his 1854 book of gastronomy, The Treaty of Cooking and Pastry.
However, at that time, the royal kitchens were much influenced by French cuisine. Vialardi called this recipe ‘chenelli alla savoiarda’ from the French term ‘quenelle’ and with reference to Savoy, the historical region where the Italian royal family originated.
The Cheese
In the Val d’Aosta, the cheese that is used in gnocchi alla Bava is traditionally Fontina DOP, the most loved and well-known cheese of that tiny Northern Italian region. Fontina is an excellent fresh cheese, but especially popular in cooked recipes. It is a fabulous melting cheese that Northern Italians use in their version of cheese fondue (fonduta).
Fontina has a strong and decisive flavor, which goes so well with the delicate taste of the gnocchi. The sauce in this gnocchi alla bava recipe is probably the best cheese sauce ever! So, if you can find Fontina, I really recommend you use it to make this dish!
Ingredients
Gnocchi: You can use either potato or buckwheat gnocchi for this dish. Potato gnocchi is soft and fluffy, while buckwheat gnocchi offers a slightly nuttier flavor. If you have time, this recipe works deliciously with homemade potato gnocchi, which is softer and fluffier than store-bought gnocchi.
Fontina Cheese: If you can’t find Fontina, there are other cheeses from this part of Italy that are and can be used in this recipe. In Piemonte, they often make gnocchi alla bava with Toma. Other popular cheeses are Raschera, Gorgonzola, Maccagno or Castelmagno. You can also use Emmental or Gruyère.
Fresh Cream and Milk: The combination of fresh cream and milk creates the silky base for the cheese sauce. The cream adds richness, while the milk helps to balance, making the sauce velvety without being too heavy.
Parmigiano Reggiano: This aged type of parmesan is grated over the finished dish, adding a savory, umami-rich finish that complements the creamy sauce.
Walnuts: Chopped walnuts are sprinkled on top of the finished dish, adding a delightful crunch and a touch of earthiness that contrasts nicely with the rich, creamy sauce.
Expert Tips
Melt the Cheese Gently: When preparing the cheese sauce, melt the Fontina slowly over a low heat, stirring constantly. This ensures a smooth, velvety sauce without any lumps or separation. Avoid turning up the heat too high, as this can cause the cheese to separate and become oily.
Cooking the Gnocchi: Gnocchi cooks very quickly. As soon as they float to the surface of the boiling water, they are done. Use a slotted spoon to remove them immediately to avoid overcooking, which can make them mushy.
Baking Option: For a delicious twist, try baking the dish. After coating the gnocchi in the cheese sauce, transfer them to an oven-safe dish, sprinkle with extra Parmigiano Reggiano, and bake at 200°C (390°F) for about 15 minutes. The result is a golden, bubbly top that adds a delightful contrast.
Step by Step Instructions
1) Bring a large pot of water to a boil. Add salt once it starts to boil and bring to the boil again.
2) 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.
3) Add the gnocchi to the boiling salted water. Cook until they float to the surface, which typically takes about 2 minutes.
4) 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.
5) Serve the gnocchi hot, topped with chopped walnuts and grated Parmigiano Reggiano.
Storage and Leftovers
Allow the gnocchi to cool to room temperature before storing. Store any leftover Gnocchi alla Bava in an airtight container in the refrigerator for up to 2 days. The sauce may thicken upon cooling, so you can add a splash of milk when reheating to restore its creamy consistency.
Reheating Options:
Skillet: Reheat the gnocchi in a skillet over medium-low heat, stirring gently until hot throughout. This method helps maintain the sauce’s creaminess.
Microwave: Place the gnocchi in a microwave-safe dish, cover, and reheat for 2 minutes, then in 30-60 intervals, stirring in between each interval until hot. This method is quick and convenient for a single serving.
Oven: For a baked version, transfer the leftovers to an oven-safe dish, sprinkle with additional Parmigiano Reggiano, and bake at 180°C (350°F) until the top is golden and the gnocchi is heated throughout. This adds a delicious, crispy layer to the dish.
FAQs
Yes, you can freeze gnocchi alla bava, but be aware that the texture of the gnocchi may soften upon reheating. To freeze any leftovers, store the gnocchi in an airtight container or a freezer bag with the air pushed out. When ready to enjoy, thaw in the refrigerator before reheating. When reheating, add a splash of milk to help restore the sauce’s creamy texture.
In the basic, original recipe the sauce for potato gnocchi alla bava contains only Fontina cheese, fresh cream and milk. It takes just minutes to prepare! However, there are versions of this recipe that add nutmeg or black pepper to the sauce. I didn’t. What I did was add some chopped walnuts to the dish before serving. I love the combination of walnuts with cheese and gnocchi.
I think it’s also possible to add some crispy pancetta or chopped ham if you want a bit of meat or perhaps some cooked spinach to make it more nutritious!
You can make this recipe vegetarian by using vegetarian cheeses. Italian fontina and Parmigiano are made with animal rennet but versions of both exist outside of Italy made with a vegetarian rennet.
More Recipes You May Like:
- Gnocchi alla sorrentina
- Gnocchi with gorgonzola and radicchio
- Homemade pumpkin gnocchi with sage butter
- Gnocchi with Gorgonzola 5 ways
- Tuscan gnudi (spinach and ricotta gnocchi)
If you do try this gnocchi alla bava recipe, I’d love to hear what you think. Please write a comment here on the blog or post a comment on the Pasta Project Facebook page.
Your feedback means a lot to me!
Buon Appetito!
Gnocchi alla Bava
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
Nutrition
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If you are interested in buying some traditional pasta making tools check out my shop page (affliate links). Plus while you’re there, why not order a copy of one of my pasta recipe cookbooks? They make great prezzies for pasta lovers!
Mimi says
One thing I've noticed is that I've never tried Fontina cheese before. But if it comes from Italy I can imagine how tasty it may be, particularly if used in a dish like this gnocchi. Delicious recipe with a great story.
April says
So far, recipes from Northern Italy win (for me). This potato gnocchi is a great example. And I can imagine how soft and inviting this dish is in real life. I have no choice but try it!
Maman de sara says
I love anything with cheese, I would love to try this recipe.
Jori says
I love how versatile this recipe is. You can top it with just about anything!
Linda says
My husband is a big fan of gnocchi so I know I need to make an extra batch of this recipe. And of course, adding crispy pancetta makes this even better!
Dianna says
Amazing looking recipe. It would make the perfect meal for my family. Thanks for sharing this recipe.
Lathiya says
This looks amazing and it's looks remind me of one Indian dessert..The addition of walnuts gives a great crunch for this creamy dish
Cheese Curd In Paradise says
I just want to take a big bite of that! The sauce looks absolutely heavenly and gnocchi so hearty and yummy.
Kelly Anthony says
So creamy and delicious! I wish I had a big bowl of this right now. I can't wait to make this simply delicious gnocchi for my family!
Jacqui says
Thank you dear Kelly! Yes, this is a really creamy and delicious dish! Also pretty simple to make so great for family meals!
Stine Mari says
That cheesy white sauce looks so creamy and delicious. Absolutely perfect with the gnocchi. Perfect comfort food!
Jacqui says
Thank you cara Stine! Fontina really makes the best cheese sauce and with gnocchi the combination is so delicious and comforting!
Amanda says
That sauce really does look like the best ever! So perfectly decadent. Definitely putting this on my menu soon!
Jacqui says
Amanda you will love this dish! It's so creamy and delicious! I love using Fontina to make a cheese sauce. It's the best!
Fred N says
I have never had Gnocchi but I wouldn't mind trying it for the first time soon. I might try this this recipe. It looks really good and rich. Thanks for sharing!+
Jacqui says
I'm sure you will love gnocchi Fred! And in my opinion the best way to eat them is in a cheese sauce like this one. I hope you'll try it!
Jere Cassidy says
I love fontina cheese and seeing your cheese sauce makes me want to take a taste. I haven't made gnocchi for years.
Gloria says
This looks like all kind of cheesy goodness right here. The perfect food for comfort eating. All I need is a glass of wine, and this would be the perfect dinner for a Saturday night.
Candiss says
I love Gnocchi in a cheesy sauce so this looks amazing to me. I have never heard of making gnocchi with buckwheat so I am going to have to look into that as that sounds super interesting!
Lauren Vavala | DeliciousLittleBites says
Gnocchi is hands down my favorite pasta! I usually have it with red sauce or Parmesan and butter, but this recipe sounds amazing! I love Fontina - making this ASAP!!
Kate Hackworthy says
I love gnocchi and it sounds amazing in this creamy sauce. The walnuts are such a great touch!
Ellen says
I love walnuts in gnocchi too! This recipe looks amazing!
Danielle Wolter says
This looks just incredible. I have a weakness for gnocchi and I am loving how creamy and delicious this looks, especially with the fontina cheese. great recipe!
Cliona Keane says
This is basically my perfect meal! Absolutely delicious!