Gnocchi alla Bava

Method5 steps · about 30 min

1. 1

   Step 1: Bring a large pot of water to the boil, add the gnocchi-water salt and return to the boil. While it heats, cut all 300 g Fontina into chunks, chop the handful of shelled walnuts and grate all 50 g Parmigiano for serving.

   Uses Water for cooking gnocchi, as needed · Salt for gnocchi cooking water, as needed · 300 g Fontina, cut into chunks · 1 handful shelled walnuts, chopped · 50 g Parmigiano, freshly grated

   
2. 2

   Step 2: Put all the Fontina chunks, milk (100 ml) and cream (100 ml) in a saucepan or skillet. Melt gently over low heat, stirring continuously until smooth. Keep the heat low to avoid separation. Taste and add the optional sauce salt only if needed.

   Uses All 300 g prepared Fontina · 100 ml fresh cream · 100 ml milk · Salt for the cheese sauce only if needed after tasting

   
3. 3

   Step 3: Add all the prepared raw potato gnocchi (800 g) to the boiling salted water. Cook until they float and are tender, typically about 2 minutes for the source gnocchi; follow the chosen gnocchi instructions if they differ.

   Cook gnocchi · 2 minUses The prepared pot of salted water · 800 g prepared raw potato gnocchi

4. 4

   Step 4: Lift the cooked gnocchi with a slotted spoon directly into the warm Fontina sauce. Gently mix until all the gnocchi are evenly coated.

   Uses All the cooked gnocchi · All the smooth warm cheese sauce

5. 5

   Step 5: Serve immediately in four portions, dividing the prepared chopped walnuts and grated Parmigiano over them. For the source vegetarian variation, both the Fontina and Parmigiano must be versions made with vegetarian rennet.

   Uses All the finished gnocchi · The single handful of walnuts prepared in step 1 · All 50 g cheese grated in step 1