Gnocchi alla Bava
Gnocchi alla bava are soft potato gnocchi coated in a rich cheese sauce. Comforting and satisfying, they are a true Alpine classic.
Ingredients
1 lb (450 g) potato gnocchi (fresh or store-bought)
10 ½ oz (300 g) Fontina cheese, cut into small cubes
½ cup (120 ml) fresh cream
½ cup (120 ml) milk
Salt, to taste
2 oz (50 g) grated Parmigiano-Reggiano (optional, for serving)
Optional: chopped walnuts for topping
Method
Bring a large pot of salted water to a boil. Cook the gnocchi until they float, about 2–3 minutes.
While the gnocchi cooks, combine the cream and milk in a saucepan over low heat.
Add the cubed Fontina cheese and stir continuously until melted and smooth (do not boil).
Season the sauce lightly with salt.
Using a slotted spoon, transfer the cooked gnocchi directly into the cheese sauce and gently toss to coat.
Serve immediately, topped with grated Parmigiano and optional chopped walnuts.
Tips and Variations
Serve gnocchi alla bava straight away , the sauce thickens quickly as it cools.
History of Gnocchi alla Bava
This dish was developed in Valle d’Aosta as a way to combine locally available ingredients: potatoes, butter and cheese. The word bava refers to the melted, stringy texture of the cheese sauce.
Traditionally served as a hearty first course, it reflects the region’s love for warming, filling meals.
