Gnocchi alla bava

Here is the recipe for Gnocchi alla bava, a classic dish of Piedmontese cuisine distinguished by its creaminess and the enveloping flavor of the cheeses.

Ingredients

• 1 kg of potato gnocchi
• 200 g of fontina
• 100 g of butter
• 100 g of grated Parmesan
• Nutmeg to taste
• Salt and pepper to taste

Preparation

1. First, boil the gnocchi in a pot with plenty of salted water. Wait until they rise to the surface indicating they are ready, then drain them with a slotted spoon and transfer them to a buttered baking dish.
2. Cut the fontina into small cubes and distribute it over the gnocchi.
3. Melt the butter in a saucepan and, when it starts to sizzle, pour it over the gnocchi and the fontina.
4. Sprinkle everything generously with grated Parmesan and add a grating of nutmeg, then season with salt and pepper to taste.
5. Bake the dish under the broiler of the preheated oven until a tasty golden crust forms on the surface.
6. Remove from the oven and serve immediately while the gnocchi are still hot and stringy.

Suggestion: For a truly Italian touch, you can try replacing the fontina with taleggio or another soft cheese of your choice to vary the flavor.

Trivia

The term “alla bava” in the name of the recipe refers to the stringy and soft consistency of the dish once served, similar to that of snail slime, although decidedly more appetizing! It is a dish born from a poor tradition; the simplicity of the ingredients highlights its genuineness and connection to the land.