Gnocchi alla bava

Gnocchi alla bava’ were already enjoyed at the times of the House of Savoy, as evidenced by Giovanni Vialardi – the famous head chef for King Carlo Alberto – in his book of gastronomy of 1854. The curious name comes from the cheese for the dressing is the “toma” cheese that melts on the potato dumpling to create a succulent “bava-slime”.

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