VegetarianValdostana cuisine Main Course

Gnocchi alla Bava Valdostani

Name: Gnocchi alla Bava Valdostani
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Valdostana
Ingredients: 800 g floury potatoes; 200 g Plain flour; 1 unit egg yolk; 5 g Fine sea salt; 1 pinch freshly grated nutmeg; 250 g fontina; 60 g Unsalted butter; 60 ml Whole milk; 2 g freshly ground black pepper

Tender potato gnocchi baked with melted Fontina DOP cheese and alpine butter until rich, creamy, and deliciously stringy.

🇮🇹Italy· Aosta Valley

Prep: 40 min
Cook: 25 min
Total: 65 min
Servings: 4
Difficulty: Medium
Calories: 540 kcal

Ingredients

0 of 9 gathered

Servings

800 g floury potatoes — unpeeled, scrubbed clean
200 g Plain flour — plus extra for dusting
1 unit egg yolk — lightly beaten
5 g Fine sea salt — for seasoning the dough
1 pinch freshly grated nutmeg — optional but traditional
250 g fontina — Fontina DOP, rind trimmed, thinly sliced or diced
60 g Unsalted butter — alpine butter preferred
60 ml Whole milk — to loosen the melted cheese
2 g freshly ground black pepper — to finish

Equipment

•Potato ricer
•Large stockpot
•Ceramic baking dish
•Slotted spoon
•Small saucepan

Nutrition

Per serving, approximate

Calories: 540 kcal
fat: 24 g
carbs: 58 g
fibre: 4 g
protein: 22 g
calories: 540 kcal

Instructions

1
Boil the unpeeled potatoes in salted water for twenty-five minutes until tender when pierced with a knife tip.
2
Peel the potatoes while still hot and press them through a potato ricer onto a clean work surface.
3
Allow the riced potato to steam dry for five minutes before scattering over the flour, egg yolk, salt, and nutmeg.
4
Knead the mixture gently into a soft, smooth dough, taking care not to overwork the gluten.
5
Roll portions of the dough into long ropes and cut them into two-centimetre gnocchi pillows.
6
Preheat your oven to 200°C (180°C fan) and grease a shallow ceramic baking dish with butter.
7
Cook the gnocchi in boiling salted water until they bob up to the surface, then lift out with a slotted spoon.
8
Transfer the drained gnocchi into the baking dish, layering them alternately with the sliced Fontina cheese.
9
Melt the remaining butter with the milk in a small pan until foaming, then pour evenly over the gnocchi.
10
Bake for twelve to fifteen minutes until the Fontina is completely melted, bubbling, and lightly golden at the edges.

Chef's tips

Always use floury, dry potatoes rather than waxy varieties to keep the gnocchi light without needing excess flour. Work quickly while the riced potato is still warm so the dough comes together effortlessly.

Ingredient substitutions

Fontina DOP → Toma Piemontese or mild mountain Taleggio
plain flour → gluten-free 1-to-1 baking flour blend

Storage

Store leftovers in an airtight container in the refrigerator for up to two days.

Reheating

Reheat in an oven preheated to 180°C for ten minutes until the cheese is bubbling throughout.

Common mistakes to avoid

•Overworking the dough, which develops too much gluten and makes the gnocchi rubbery.
•Peeling and cutting potatoes before boiling, which causes them to absorb excessive water.
•Using pre-grated cheese with starch coatings that prevent smooth, stringy melting.

Serving suggestions

Serve piping hot directly from the baking dish onto warmed plates.Accompany with a crisp green chicory salad tossed in red wine vinegar.Pair with an Alpine red wine such as Valle d'Aosta Torrette or Gamay.