📝 About This Recipe
Hailing from the rugged mountains of Aosta Valley and Piedmont, Gnocchi alla Bava is the ultimate Italian comfort food, defined by its signature 'stringy' (bava) cheese sauce. This dish marries tender, handmade potato gnocchi with the nutty, buttery depth of DOP Fontina cheese melted into a velvety cream. It is a luxurious, soul-warming masterpiece that captures the rustic elegance of Northern Italian alpine cuisine.
🥗 Ingredients
For the Gnocchi
- 1 kg Starchy Potatoes (such as Russet or Yukon Gold, unpeeled)
- 250-300 grams Type 00 Flour (plus extra for dusting)
- 1 large Egg (lightly beaten)
- 1 pinch Sea Salt (for the dough)
For the Bava Sauce
- 300 grams Fontina Valle d'Aosta DOP (crust removed and thinly sliced or cubed)
- 150 ml Whole Milk (at room temperature)
- 100 ml Heavy Cream (double cream)
- 40 grams Unsalted Butter (high quality)
- 50 grams Parmigiano Reggiano (freshly grated)
- 1 pinch Nutmeg (freshly grated)
- 1 pinch Black Pepper (freshly cracked)
👨🍳 Instructions
-
1
Place the whole, unpeeled potatoes in a large pot of cold salted water. Bring to a boil and cook for 25-30 minutes until fork-tender but not falling apart.
-
2
Drain the potatoes and peel them while they are still hot (hold them with a clean kitchen towel to protect your hands). Pass them through a potato ricer onto a clean, floured work surface.
-
3
Spread the riced potatoes out slightly to let the steam escape for 5 minutes; this ensures your gnocchi aren't gummy.
-
4
Create a well in the potatoes, add the beaten egg and a pinch of salt. Sift half of the flour over the top and begin gently folding the mixture together by hand.
-
5
Gradually add the remaining flour, kneading lightly until a soft, non-sticky dough forms. Stop as soon as it comes together—overworking the dough makes gnocchi tough.
-
6
Divide the dough into smaller portions. Roll each piece into a long rope about 2cm thick. Cut the rope into 2cm nuggets.
-
7
Optional: Roll each nugget over a gnocchi board or the tines of a fork to create ridges that will catch the cheese sauce. Place them on a floured tray.
-
8
In a heavy-bottomed saucepan over low heat, combine the sliced Fontina and milk. Let it sit for 10 minutes to soften the cheese.
-
9
Gently heat the cheese and milk mixture, stirring constantly with a wooden spoon until the cheese has completely melted into a smooth fondue.
-
10
Stir in the heavy cream, butter, and a pinch of nutmeg. Keep the sauce warm on the lowest setting, ensuring it does not boil, which could cause the cheese to separate.
-
11
Bring a large pot of salted water to a rolling boil. Drop the gnocchi in batches.
-
12
As soon as the gnocchi float to the surface (usually 1-2 minutes), use a slotted spoon to transfer them directly into the warm cheese sauce.
-
13
Add the grated Parmigiano Reggiano and a splash of gnocchi cooking water if the sauce is too thick. Toss gently to coat every piece in the 'bava' (stringy) cheese.
-
14
Serve immediately in warmed bowls, finished with a final crack of black pepper.
💡 Chef's Tips
Always cook potatoes with their skins on to prevent them from absorbing too much water. Use a potato ricer rather than a masher for the lightest, fluffiest texture. Ensure you use authentic Fontina DOP from Valle d'Aosta; lesser 'Fontal' or supermarket varieties won't melt with the same characteristic silkiness. Work the dough while the potatoes are still warm, but don't add flour beyond what is necessary to stop the sticking. If the sauce begins to separate, whisk in a tablespoon of hot pasta water vigorously to re-emulsify.
🍽️ Serving Suggestions
Pair with a crisp, high-acid white wine from the Valle d'Aosta region, such as a Petite Arvine. Serve alongside a simple arugula salad with a lemon vinaigrette to cut through the richness of the cheese. For a gourmet twist, top with shaved white truffles or sautéed wild mushrooms. A glass of light-bodied red like Nebbiolo or Barbera also complements the earthy tones of the Fontina.