Gnocchi Di Patate Alla Bava – typical from Valle d’Aosta


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.

Serves 4-6

Regional recipe from Valle d’Aosta

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at