Entree: Italy – Piedmont – Gnocchi alla Bava (Potato gnocchi tossed in a melted Fontina and butter sauce until creamy and gooey)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 10 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) Russet or starchy potatoes, scrubbed
- 1 large egg, approx. 1 3/4 oz (50 g), lightly beaten
- 1 cup (120 g) all-purpose flour, plus extra for dusting
- 1 tsp (5 g) fine salt, plus more for boiling water
- 1/4 tsp (1 g) freshly grated nutmeg
- 4 tbsp (56 g) unsalted butter
- 8 oz (225 g) Fontina cheese, shredded
- 1/4 cup (25 g) Parmigiano-Reggiano, finely grated
- 2 tbsp (30 ml) reserved gnocchi cooking water
- Freshly ground black pepper, to taste
- 8–10 fresh sage leaves

Show original ingredient measurements

- 2 lb (900 g) Russet or starchy potatoes, scrubbed
- 1 large egg, approx. 50 g, lightly beaten
- 1 cup (120 g) all-purpose flour, plus extra for dusting
- 1 tsp (5 g) fine salt, plus more for boiling water
- 1/4 tsp (1 g) freshly grated nutmeg
- 4 tbsp (56 g) unsalted butter
- 8 oz (225 g) Fontina cheese, shredded
- 1/4 cup (25 g) Parmigiano-Reggiano, finely grated
- 2 tbsp (30 ml) reserved gnocchi cooking water
- Freshly ground black pepper, to taste
- 8–10 fresh sage leaves

Instructions

1. Cook potatoes whole and unpeeled in boiling salted water until fork-tender, about 30–40 minutes depending on size; drain and let cool just enough to handle.
2. While still hot, peel potatoes and pass through a potato ricer or finely mash on a board to form a dry, even mound; spread slightly to release steam for 5 minutes.
3. Sprinkle nutmeg and 1 tsp (5 g) salt over the riced potatoes, add the beaten egg, then gradually fold in 1 cup (120 g) flour until a soft, non-sticky dough forms; do not overwork.
4. Divide dough into 4 portions, roll each into a 3/4-inch (2 cm) thick rope on a lightly floured surface, and cut into 1-inch (2.5 cm) pieces; shape with a fork if desired and dust with flour to prevent sticking.
5. Bring a large pot of salted water to a gentle boil. Cook gnocchi in batches; they are done when they float plus 30 seconds. Remove with a slotted spoon and set aside on a warm plate.
6. In a large skillet over medium heat, melt 4 tbsp (56 g) butter until it begins to foam; add sage leaves and fry briefly to perfume the butter.
7. Add cooked gnocchi to the skillet and sprinkle with shredded 8 oz (225 g) Fontina; toss gently off the heat, adding 2 tbsp (30 ml) reserved cooking water as needed, until the Fontina melts into a creamy coating.
8. Stir in 1/4 cup (25 g) Parmigiano-Reggiano, adjust seasoning with black pepper and a pinch of salt if needed, and serve immediately while the cheese is molten.