Gnocchi alla Bava
User Reviews
5
-
Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
815 kcal
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Course
Main Course
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Cuisine
Italian
Gnocchi alla Bava
Description
This recipe calls for cooking gnocchi in salted boiling water until they float, indicating tenderness. Separately, Fontina cheese is gently melted with milk and cream over low heat to create a smooth sauce without lumps. The cooked gnocchi are then transferred directly into the cheese sauce to be evenly coated.
The use of Fontina, known for its great melting properties, together with cream and milk, produces a velvety sauce that envelops the gnocchi. Topping the dish with shelled, chopped walnuts introduces texture contrast and mild bitterness, while Parmigiano Reggiano adds a sharp, savory note.
This combination highlights both the delicate softness of gnocchi and the richness of the cheese sauce. The dish can serve as a satisfying main course or substantial side. Variations include baking the finished gnocchi sprinkled with Parmigiano to form a golden crust or using alternative melting cheeses. For vegetarians, substitute cheeses free of animal rennet.
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
- Other Italian melting cheeses like Toma, Raschera, Gorgonzola, Maccagno, or Castelmagno can substitute Fontina.
- Homemade gnocchi cooking time is not included in this recipe.
- Optionally bake the assembled gnocchi with Parmigiano on top for 15 minutes before serving.
- Use vegetarian cheeses if animal rennet is a concern; Fontina and Parmigiano often contain animal rennet unless specified.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 815 kcal
% Daily Value*
| Calories | 815kcal | 41% |
| Carbohydrates | 75g | 25% |
| Protein | 34g | 68% |
| Fat | 43g | 66% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 127mg | 42% |
| Sodium | 1495mg | 62% |
| Potassium | 155mg | 3% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 1195IU | 24% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 656mg | 66% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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