When the winter chill sets in, nothing is more comforting than a plate of gnocchi alla bava, a classic of Italian culinary tradition that speaks of warmth and substance. These gnocchi, made with a soft dough of boiled potatoes and flours, are characterized by their enveloping texture and delicate flavor, enhanced by the creaminess of fontina, a cheese typical of the alpine valleys. The preparation of these gnocchi is a true ritual: the potatoes must be carefully selected, preferably those with white flesh, which provide a perfect consistency, while the combination with buckwheat flour adds a rustic and aromatic touch. The cooking technique involves a step in salted water, followed by a dressing with melted butter and milk, thus creating a rich sauce that pairs beautifully with the gnocchi. This dish is particularly loved during family dinners when one wishes to share something special and substantial, perhaps accompanied by a good red wine from tradition. Although its origin is not tied to a single region, fontina is a cheese that evokes mountains and alpine pastures, making gnocchi alla bava a dish that unites different lands under a single banner of flavors. In some regional variations, toasted nuts can be added, further enriching the dish with a crunchy note and an unmistakable aroma. Preparing them is a way to warm up winter evenings, making everyone feel at home, with a dish that invites gathering around the table.

Prepare a soft dough with boiled potatoes and the two flours. Cut into small pieces and roll them on the tines of a fork. Over low heat, melt a knob of butter, add 20 g of all-purpose flour, then the milk; after 2-3 minutes, add the fontina and let it melt; season with salt and pepper. Toss the gnocchi, already boiled in salted water, in this sauce.