A simple Italian side dish of potato gnocchi
layered with thinly sliced fontina cheese, dotted with butter
and baked.
Gnocchi with Fontina
(Gnocchi di Patate alla Bava)
1 pound potato gnocchi
8 ounces fontina cheese, thinly sliced
1/2 cup butter
Salt
- 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 minutes. Let it rest 5 more minutes and serve.
Makes 4 to 6 servings.
Recipe courtesy of The Italian Trade Commission.
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