Creamy Gnocchi alla Bava with Fontina Cheese Sauce

Gnocchi alla Bava: A Comforting Italian Delight

Category: Pasta (Primi Piatti)
Serves: 4
Prep Time: 30 minutes
Cooking Time: 1 hour
Total Time: 1 hour 30 minutes
Difficulty: Moderate

Ingredients

Instructions

To create this delightful Italian dish, begin by preparing the gnocchi dough. Sift the all-purpose flour into a large mixing bowl. Follow by sifting the buckwheat flour into the same bowl. This process helps ensure a smoother, more delicate dough.

Next, add the water at room temperature to the flours. Using a fork, begin to mix the ingredients together, gradually incorporating the water into the flours. Add a pinch of salt to taste. Continue stirring until the ingredients begin to come together into a rough dough.

Once the dough is mostly combined, turn it out onto a clean work surface. Knead the dough with your hands, working it energetically until it becomes smooth and elastic. This step is crucial to achieve the perfect gnocchi texture. Once kneaded, form the dough into a ball and cover it with plastic wrap. Let it rest in a cool place for at least 1 hour to allow the dough to relax and firm up.

While the dough is resting, prepare the Fontina cheese for the sauce. Cut away the rind and slice the cheese into strips, then into small cubes, roughly 1 cm in size.

In a saucepan, pour in the whole milk and place it over medium heat. Once the milk is warm, add the Fontina cubes and allow them to slowly melt. Stir constantly with a wooden spoon or spatula to prevent the cheese from clumping. The goal is for the cheese to completely melt and become a creamy, smooth mixture. Season with black pepper to taste, ensuring the sauce is well-flavored. Once melted and smooth, remove from the heat.

Now it’s time to form the gnocchi. Take the rested dough and dust your work surface with flour to prevent sticking. Divide the dough into small portions. Roll each portion into a long, thin cylinder, about 1 cm in diameter. Using a sharp knife, cut the dough into small pieces, about the size of a thumbnail.

To shape the gnocchi, take each piece and use the traditional gnocchi board (or the back of a fork) to create the characteristic ridges. If you don’t have a gnocchi board, you can simply press each piece with your thumb to form a small dimple in the center. This step helps the gnocchi hold onto the sauce once cooked.

Next, bring a large pot of salted water to a boil. Once the water is bubbling vigorously, drop the gnocchi into the pot. Let them cook for about 3-4 minutes. The gnocchi are done when they float to the surface, signaling that they are light and cooked through.

Using a slotted spoon, carefully remove the gnocchi from the boiling water and transfer them directly into the cheese sauce you prepared earlier. Gently toss the gnocchi in the sauce, ensuring that each piece is well-coated and absorbs some of the creamy Fontina sauce.

Once mixed, serve your delicious gnocchi alla bava immediately. The gnocchi should be tender, the sauce velvety, and the whole dish a comforting balance of flavors. For an extra touch, you can finish the dish with a sprinkle of freshly ground black pepper or a dusting of grated Fontina cheese for added richness.

Enjoy your homemade gnocchi alla bava, a true Italian comfort food that pairs wonderfully with a crisp salad and a glass of white wine.

Tips for the Perfect Gnocchi alla Bava:

1. Rest the dough: Give the dough time to relax after kneading; this makes it easier to handle and shape.
2. Use fresh Fontina: This cheese melts beautifully and creates a smooth, luxurious sauce.
3. Gnocchi texture: Don’t overwork the gnocchi dough. The key to light gnocchi is gentle handling.
4. Serving suggestions: Serve with a simple arugula salad to balance the richness of the cheese sauce.