The recipe that we propose today, the gnocchi a la bava, is a very substantial and appreciated first course.
The gnocchi combined with the fontina cheese have a very particular taste, with a sweetish aftertaste. You can serve this dish with good white wine with a fruity aftertaste, in case someone wants to use it
If you want to change the recipe, you can do so by replacing the fontina with other cheese to your liking.
A portion equal to 80 grams of this dish is the ideal quantity to be taken recommended by the experts of nutrition.
Instructions
- Start the dough by heating a medium-sized pot plenty of water and adding salt. Wash the potatoes with the whole peel (1). Add the potatoes (2) in the hot water and cook for about 20 minutes to boil it. Once boiled, drain the potatoes (3) and let it cool a little.
- Placing the potatoes on a cutting board (4), and peel them with a knife (5). Put the vegetable without peel in a soup plate and mush them with a fork, or a potato masher (6), to have a smooth mixture without lumps.
- Now, on a wooden worktop, sift the white flour (7) over the mash potatoes. Then break the whole egg (8) in a bowl, to identify any pieces of shell and eliminate them. Then pour the whole egg on the flour and potatoes (9).
- Now start kneading everything (10) with your hands, until you get a soft and elastic dough (11), without lumps. Let rest for about two hours, so that it dries a little. Finally take it back and then start cutting it into small pieces (12).
- Take a small portion and form a cigar on a cutting board with the palm of your hands (13). Thickness need be about one and a half centimeters. Made the cigar, start to cut it into squares with a thickness of two centimeters (14), repeating the same operation for the remaining dough. Then make the lines with the tines of the fork (15) for all the gnocchi. Put the gnocchi aside on the wooden surface, sprinkle with flour and begin to prepare the sauce.
- Now place the cheese on a cutting board (16) and cut it first into slices and finally into cubes of a thickness of one centimeter (17). After this step, leave the fontina aside in a plate (18).
- Make the sauce, melting the butter in a medium-sized pan (19) and once well melted, add the cream (20) and the cues of fontina (21). Stir carefully with a wooden spoon and letting all the ingredients join together and continue cooking over a low heat.
- Now add salt to the water for the gnocchi (22), and once boiling add the gnocchi that you have(23). The gnocchi are ready when they come to the surface (24).
- Once cooked the gnocchi, drain them in a colander (25) and add to the sauce in the pan (26). Stir with a ladle (27) until all the seasoning is well combined with the gnocchi. Once ready, serve the dish very hot.
