Gnocchi alla Bava

Name: Gnocchi alla Bava (Gnocchi Piedmontese-Style)
Yield: Serves 6
Cuisine: Italian
Ingredients: 300 g Italian ‘00’ flour; 2 eggs; salt and pepper; 150 g fontina cheese, thinly sliced; 3 tbsp milk; salt and pepper; 60 g butter; 150 g fresh Toma cheese, thinly sliced; 55 g Parmesan, grated

Gnocchi Piedmontese-Style

Preparation info

Serves
6

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“There are many variations on this dish, most of them from Piedmont. Alla bava means that when you lift the gnocchi from the plate with a fork they should form strings of melting cheese. Most gnocchi are made from ingredients such as potatoes and semolina; unusually these are made from two types of flour.”

Ingredients

300 g Italian ‘00’ flour
300 g buckwheatflour
2 eggs

Europe
Italy
Piedmont
Vegetarian
Pasta
Mediterranean

Method

Preheat the oven to 200°C/Gas 6.

Put the flours into a bowl, then mix in the eggs and enough milk to obtain a firm dough. Roll small portions of the dough at a time into a cigar shape. Cut into small chunks about 3cm long and run them lightly over the tines of a fork to leave a