Gnocchi alla bava
Fontina valdostana is a prized cheese deriving from the Aosta Valley. This recipe has few ingredients, allowing you to fully experience the flavours of this celebrated cheese.
• 500g potatoes
• 125g flour, sifted
• 200g fontina, cut into cubes
• 200 ml milk
• 2 tbsp cream
• Salt, for seasoning
1. Boil potatoes in a large saucepan and drain when tender.
2. Mash potatoes with a potato masher.
3. Place mashed potato onto a floured surface and gradually add the flour, thoroughly working the mixture with your hands until it becomes a soft, elastic dough.
4. Roll the dough out into logs and use a floured knife to cut into 2 cm pieces.
5. With floured hands roll each piece into a small ball.
6. For the sauce, melt cheese in a saucepan over very low heat.
7. Add cream and milk and season with salt, stirring carefully to avoid any lumps.
8. Meanwhile, cook gnocchi in a saucepan of salted boiling water. Drain once they rise to the surface.
9. Toss through the sauce and serve hot.