Gnocchi alla bava with Fontina PDO

Ingredients for 4 people

  • 1 kg. potatoes
  • 100 g. flour
  • 1 egg
  • 250 g fontina PDO
  • 120 g 100 g butter
  • salt, pepper, nutmeg


Boil the potatoes, sieve and kneed together with the flour and egg; boil the gnocchi in salted water; remove them with a perforated ladle as soon as they float to the surface. Place them in a buttered oven pan, alternate with thin slices of fontina PDO, curls of butter, pepper and nutmeg. Finish with a layer of fontina and bake in the oven for 15 minutes, until the fontina PDO melts to form a homogeneous cream.

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