Gnocchi alla Bava, Recipe from Val d'Aosta (Aosta Valley)

Gnocchi alla Bava; Recipe from the Val d’Aosta

4.97 from 51 votes

Gnocchi alla Bava, Recipe from Val d'Aosta (Aosta Valley)

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.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: Aosta Valley, Italian, Northern Italy

Keyword: fontina, gnocchi, Italian food, potato gnocchi

Servings:

Calories: 815kcal

Author: Jacqui

Ingredients

800 g gnocchi (potato or buckwheat) (28oz)
300 g Fontina cheese
100 ml fresh cream (½ cup)
100 ml milk (½ cup)
salt for gnocchi and to taste
1 handful walnuts shelled and chopped
50 g Parmigiano Reggiano (2oz) grated

Instructions

Put a pot of water on to boil for the gnocchi. Add salt once it starts to boil and bring to the boil again
Cut the Fontina cheese into chunks.
Put the pieces of Fontina in a saucepan or skillet together with the milk and cream then melt everything on a low flame, stirring continuously until there are no lumps.
Cook the gnocchi in the boiling salted water, then remove them with a slotted spoon as soon as they rise to the surface. Add the gnocchi to the cheese sauce and mix everything together well gently.
Serve with chopped walnuts and grated parmigiana as required.

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.

Nutrition