Gnocchi alla bava are a very quick first course to prepare, but above all they are incredibly greedy: you will love them.
Gnocchi alla bava are a first course of great delicacy. They owe their name to the row of melted fontina found in the sauce. In this dish, if you like it, it is good to abound with pepper , which gives tone to its taste and perfectly supports the cheeses and potato gnocchi. The only possible difficulty of this recipe is in managing the cooking of the sauce and the gnocchi at the same time. They must be ready at the same time, so that the taste of the fontina melted in the cream can be the best possible.
It is not a diet recipe, but if you accompany it with a light second course, a small tear once in a while can also be done, especially if in the end we enjoy a goodness like this .
Preparation of the recipe for gnocchi alla bava
- Put a pot of water on the stove, add salt and bring it to a boil. Meanwhile, prepare the dressing.
- Cut the fontina into small cubes , if you want you can also grate it with a grater with large holes.
- When the water is about to boil, place a non-stick pan on the stove and pour in the cream.
- Bring it almost to the boil, then add the cubes of fontina. Turn continuously over low heat , you must first melt the fontina, then continue turning until you have a thick and creamy sauce.
- Throw the gnocchi into the boiling water. They are cooked when they come to the surface, it takes about three minutes to take place.
- Drain the gnocchi well with a slotted spoon and pour them directly into the pan.
- Turn them in the pan and continue until all the gnocchi are drained.
- Turn off the heat and season with pepper and a pinch of nutmeg.
- Take a last turn and serve hot on the table: guests will fight over the dishes !
If you want to cook this dish from scratch we suggest you try our gnocchi recipe !
We advise you to consume the potato gnocchi alla bava at the moment , when the sauce is still hot and creamy. In fact, with the passing of the minutes it will tend to firm up becoming much less palatable.