Gnocchi alla 'bava' - Gnocchi potato dumplings in cheese filaments

Gnocchi alla 'bava' - Gnocchi potato dumplings in cheese filamentsIngredients
Gnocchi potato dumplings

The name refers to the fontina cheese that is sprinkled over the hot dumplings, forming distinctive filaments as it melts. Ingredients Gnocchi potato dumplings Butter Fontina
  • Prepare and cook the gnocchi in the usual way.
  • Season with butter and fontina cut into little pieces.
  • Mix carefully and serve.

Wine Suggested: This dish is based on a tasty cheese of the Aosta valley mountains. The milk here is very fat and tasty, the cheese may be strong and need a wine with good acidity to clean the palate. Especially if you love (like I do) to exceed with the topping cheese… That's why I propose a Barolo, may be relatively young but rich, round and complex like the Barolo Cerequio 2003 of Roberto Voerzio

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