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MediumMain coursesvegetarianCC0 1.0 Universal
Valdostan Gnocchi alla Bava with Melted Fontina Cheese and Brown Butter
Classic Alpine specialty from Valle d'Aosta: pillow-soft potato gnocchi enveloped in a rich, stringy (bava) molten fondue of Fontina DOP cheese, farm butter, and a hint of nutmeg.
Prep
20 min
Cook
15 min
Total
35 min
Oven
200°C (180°C vent.)
Ingredients
servings
4
- Fresh potato gnocchi600 g
- Fontina DOP cheese diced250 g
- Unsalted farm butter50 g
- Whole milk80 ml
- Finely grated Parmigiano Reggiano40 g
- Freshly grated nutmeg1 pinch
- Fine sea salt4 g
- Freshly cracked black pepper1 pinch
Preparation Steps
1
Boil gnocchi in salted water until they float to the surface (about 2 minutes). Remove with a slotted spoon directly into a buttered baking dish.
2
Gently melt diced Fontina over very low heat with warm milk, half the butter, salt, and nutmeg until it forms a smooth, glossy, elastic sauce.
3
Pour Fontina sauce over the gnocchi, scatter Parmigiano and dots of butter. Bake at 200°C for 8-10 minutes until bubbling and lightly blistered on top. Serve sizzling hot.
Cooking Journal
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Nutrition Facts
per servingCalories
490
Protein
22g
Carbohydrates
52g
Fat
22g
Allergens
GlutenMilk
*estimated values per serving
Provenance & Public Domain Audit
Source: European Culinary Heritage & Traditional Gastronomic Archives (Ministère de la Culture & Ministero della Cultura Gastronomica)
Legal status: Public Domain (CC0-compatible) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
