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:
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.
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Buon Appetito!
Gnocchi alla Bava
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.
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
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Bring a large pot of water to a boil. Add salt once it starts to boil and bring to the boil again.
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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.
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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.
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Serve the gnocchi hot, topped with chopped walnuts and grated Parmigiano Reggiano.
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Notes
Cooking times don’t include making homemade gnocchi.
You can also bake gnocchi alla bava sprinkled with grated Parmigiano for 15 minutes before serving.
To make this recipe vegetarian use vegetarian cheeses. Italian fontina and Parmigiano are made with animal rennet but versions of both exist outside of Italy made with a vegetarian rennet.
Nutrition
Calories: 815kcalCarbohydrates: 75gProtein: 34gFat: 43gSaturated Fat: 24gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gCholesterol: 127mgSodium: 1495mgPotassium: 155mgFiber: 5gSugar: 3gVitamin A: 1195IUVitamin C: 0.2mgCalcium: 656mgIron: 8mg
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