Gnocchi Alla Bava
This decadent Gnocchi Alla Bava, aka gnocchi in fontina cheese sauce, is SO easy and uses just three main ingredients. Top it with some ground nutmeg to take it to the next level!
Ingredients
- 1 lb potato gnocchi store bought or homemade
- 5 oz fontina cheese chopped into ~1 inch cubes
- ½ cup half-and-half (half heavy cream, half whole milk)
- salt to taste
- ground nutmeg optional, for topping
Instructions
- Bring a large pot of salted water to a boil to cook the gnocchi. When the cheese sauce is almost ready, boil the gnocchi until they float, about 1-2 minutes.
- Combine the cubed fontina cheese and the half-and-half in a pot or skillet over medium-low heat. Whisk constantly until a creamy cheese sauce forms, about 5 minutes. Season to taste with a little bit of salt. (I use a flat whisk for this step)
- Toss the prepared gnocchi in the fontina cheese sauce until fully coated, then serve immediately. The water clinging to the gnocchi may thin the sauce a bit, if you want to reduce the sauce further set the pan over low heat and stir constantly until the desired texture is reached. Note, the texture will thicken upon standing.
- Serve immediately, and top with a dash of ground nutmeg (optional, but recommended)!
Nutrition
Serving: 0.25 batchCalories: 360kcal
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