1 lb. baking potatoes
8 oz. Fontina, thinly sliced
4 oz. flour
4 oz. butter
How to make Gnocchi di patate alla bava:
How to make the gnocchi di patate alla bava: Make the gnocchi as in basic recipe. In this case, no egg is required in the dough. Also, this gnocchi should be prepared right before use.
Cook gnocchi, and strain. Place alternate layers of gnocchi and Fontina in a buttered baking dish, making sure you have at least 3 layers. The top layer should be of cheese. Dot with butter and bake for 5 min. Let the gnocchi di patate alla bava rest 5 more min. and serve.
Regional recipe from Valle d’Aosta