Gnocchi with Cheese Sauce, a rich and hearty dish from the Piedmont and Aosta Valley tradition, loved for its creaminess and enveloping flavor.
A classic that cannot be missing from the menus of trattorias and osterias in my area: we’re in Alba, Piedmont, and there’s nothing better than a plate of gnocchi with cheese sauce to warm the heart and palate! It’s such a rich and filling dish that it often suffices as a single course. My children love them and often ask for them.
Gnocchi with cheese sauce is a dish that tells a story of tradition, simplicity, and love for the land. They are the ultimate comfort food, perfect for warming up on cold winter days, but so delicious as to be appreciated in any season, even in summer.
Served hot, they represent an authentic delight for the palate, a dish that with its goodness conquers everyone, young and old.
The name, “alla bava,” comes from their most distinctive feature: an incredibly soft and stringy texture, created by the melting of traditional cheeses (Piedmontese Toma and Fontina) that wrap the gnocchi in a creamy and irresistible embrace. Simply delicious!
The preparation isn’t particularly complex, but requires a bit of attention, especially in the cheese melting phase, to obtain the perfect “bava.”
For optimal results and other tips, read the advice and suggestions at the bottom of the recipe.
Let’s see together how to prepare the Gnocchi with Cheese Sauce. Prepare the ingredients and let’s start.
And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. I look forward to it.
Gabriella
Other tasty gnocchi recipes to try:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for 2-3 people
- 17.6 oz potato gnocchi
- 4.4 oz Piedmontese Toma
- 2.6 oz Fontina
- 1 cup cup heavy cream
- 1 tbsp butter
- to taste black pepper (freshly ground)
- to taste salt (for the gnocchi)
Tools
- 1 Skillet
- 1 Wooden Spoon
- 1 Pot
Steps
First, remove the rind from the Piedmontese Toma and the Fontina and cut the cheeses into small cubes to facilitate melting.
In a skillet or a large saucepan, heat the cream over very low heat together with a pat of butter. As soon as the cream is nice and hot, add the cubes of Toma and Fontina; stir gently with a wooden spoon or a whisk.
It’s crucial to keep the heat low to prevent the cream from boiling and the cheese from sticking to the bottom. Continue stirring until you obtain a smooth and homogeneous cream.
Meanwhile, bring a large pot of salted water to a boil. Boil the gnocchi, draining them with a slotted spoon as soon as they float to the surface. It usually takes very little time, about 2 minutes.
Gently transfer the gnocchi into the skillet with the hot cheese fondue. Mix well, but gently, to combine them with the sauce.
Serve the gnocchi with cheese sauce immediately in deep plates and sprinkle with plenty of freshly ground black pepper.
Here are the Gnocchi with Cheese Sauce ready. Enjoy your meal!
Until the next recipe.
Creamy and stringy
Storage
You can store Gnocchi with Cheese Sauce in the refrigerator for 1-2 days, sealed in an airtight container.
The best way to reheat them is to put them in a skillet over low heat, adding a couple of tablespoons of milk or water, to revitalize the sauce and soften the gnocchi. Avoid using the microwave, as it will make them even harder.
Tips and Suggestions
– The gnocchi: traditionally made with potatoes, flour, and eggs, should be soft and light, almost melting in your mouth.
– The cheeses: are the heart of the recipe. I chose semi-hard cheeses that melt well, such as the DOP Fontina, with a sweet and delicate flavor, paired with Piedmontese Toma (or Toma di Gressoney in the Aosta Valley version) to add complexity and character.
– The butter: preferably from mountain pastures, gives a unique roundness and aroma to the sauce.
– The fresh cream: or alternatively, whole milk, which makes the cheese cream even more velvety and enveloping.
Variations
– For a richer version: you can gratinate the gnocchi in the oven for a few minutes, after seasoning them and placing them in a baking dish.
– If the fondue is too thick: you can add a tablespoon of hot milk to make it more fluid.
– Ready-made gnocchi: if you don’t have time to make them at home, you can use ready-made potato gnocchi. I really like gnocchetti or potato pillows.
– Cream: you can entirely replace it by using 150 g of whole milk and proceeding in the same way, stirring continuously with a wooden spoon. It’s important to keep the heat low to prevent the cheese from sticking or forming lumps.
Chef’s Secret
For a perfect result, drain the gnocchi as soon as they float to the surface and place them directly into the hot fondue, but with the heat off. Stir well, mixing gently. The heat from the gnocchi will allow the cheese to wrap perfectly, creating those irresistible strands that give the dish its name.
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FAQ (Questions and Answers)
My fondue is lumpy or grainy, what did I do wrong?
This happens when the cheese is heated too quickly or the cream’s temperature is too high. For a perfect fondue, melt the cheese over very low heat, stirring continuously. Make sure the liquid does not come to a boil.
I used milk instead of cream and the fondue is too runny. How can I fix it?
A classic trick is to add an egg yolk. Remove the saucepan from the heat, let the fondue cool slightly, then add an egg yolk, stirring vigorously with a whisk. The residual heat will cook it, creating a perfect emulsion that will make the fondue thicker and shinier. Alternatively, you can add a pinch of cornstarch dissolved in a tablespoon of cold milk.
What’s the difference between Fontina and Toma in the sauce?
Fontina is a cheese from the Aosta Valley known for its excellent melting properties and sweet, buttery flavor. Toma is a Piedmontese cheese with a more rustic and less fatty flavor. Their combination creates a perfect balance between creaminess and a more complex and rich flavor.
What can I substitute for Piedmontese Toma and/or Fontina?
Substituting Fontina and Piedmontese Toma is possible, but you need to choose cheeses with similar characteristics, so as not to compromise the final result, which is a creamy and flavorful sauce.
Alternatives for Fontina:
Taleggio: it’s one of the best alternatives: soft, creamy, with an intense flavor, it melts beautifully, ensuring the right “bava.”
Fresh Asiago: it has a sweeter and slightly less intense flavor than Fontina, but melts very well and offers great creaminess.
Gruyère: Swiss cheese that melts perfectly and goes very well with gnocchi.
Caciocavallo: cheese that melts well and has a stronger flavor, which can add an interesting touch to the dish.
Alternatives for Toma (cheese with a more rustic flavor):
Pecorino Romano: used in small quantities, it can add a salty and slightly spicy touch.
Semi-aged goat cheese: if you like goat flavor, a semi-aged cheese can add a more acidic and complex note.
