Gnocchi alla Bava

Name: Gnocchi alla Bava (Gnocchi Piedmontese-Style)
Cuisine: Italian
Ingredients: salt and pepper; salt and pepper; 55 g (1¾ oz) parmesan cheese, grated; 60 g (2 oz) butter; 150 g (5 oz) fontina cheese, thinly sliced; 150 g (5 oz) fresh toma cheese, thinly sliced; 2 eggs; about 3 tbsp milk; 300 g (10½ oz) 00 (doppio zero) flour; 300 g (10½ oz) buckwheat flour

Gnocchi Piedmontese-Style

Preparation info

For
6

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

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 (10½ oz) 00 (doppio zero) flour
300 g (10½

Europe
Italy
Vegetarian
Pasta

Method

Preheat the oven to 200°C/400°F/gas 6. Put the flours into a bowl, then mix in the eggs and enough milk to obtain a firm dough. Roll a small part of the dough at a time into a cigar shape. Cut into small chunks about 3 cm (1¼ inches) long and run them lightly over the tines of a fork t