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600 g potatoes
200 g chestnut flour
1 egg
50 g parmesan cheese
100 g fontina cheese
50 g butter

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Chestnut dumplings alla bava

Soft and firm at the same time, the dumplings with potato and chestnut flour are also suitable for coeliacs. With coverage of melted fontina cheese, creates the "bava" (slime) effect.

recipe given by our chef at .

ricetta immagine
These ingredients are able to feed: 6persons Chestnut dumplings alla bava


Boil the potatoes, peel them while still hot, let them cool and then crush them very well. Place them in a large bowl and form a crater, put an egg in the center and begin to knead, as you knead the dough, add the flour of chestnuts until all has been absorbed. Once you have a dough that will be solid but soft, then remove a piece as large as an egg and make a little snake with a thickness of about 1 cm, then cut into long chunks of 1,5 - 2 cm. Now you have got your dumplings, flour them again to create a surface coverage.

At the time of cooking, put them in boiling salted water a few minutes, when they begin to rise to the surface, you can download them with a slotted spoon and fast to cook with butter until creamy. Then pour them into a bowl, sprinkle with a little 'of parmesan cheese and cover with the fontina cheese. You can pour over a bit 'of melted butter, this will facilitate the fusion of fontina cheese creating the effect baval, but you can also avoid this step of adding butter, in fact, the fontina cheese will melt with the heat of the dumplings.
Finally, sprinkle with pepper and serve very hot dumplings.

I tell you this recipe

There are many ways to make gnocchi with chestnuts, many recipes involve mixing the chestnut flour with wheat flour and knead with water; offers a version without wheat flour, thus avoiding the presence of gluten and making this recipe also suitable for coeliacs. The consistency of these dumplings is largely attributed to the starch in potatoes and chestnuts.

The chestnut gnocchi are a typical dish of the Val d'Aosta, as well as the "gnocchi alla bava" (Chestnut dumplings with slime). In this recipe, we combined the two preparations so we seasoned chestnut gnocchi with fontina cheese cheese DOP Val d'Aosta, whose flavor contrasts, but at the same time combines well with the sweetness of the potatoes and chestnuts. In addition, the generous sprinkling of black pepper gives the right level of spiciness and aroma. The fontina cheese with the heat of the dumplings or melted butter melts and, being a stringy cheese, when you take a bit of dumplings, looks like a sort of slime.

Chestnut dumplings alla bava

the nutritional

Each serving:
Energy: 358.72 Kcal
Total Dietary Fiber: 5.23 g
Alcohol: 0.00 g
Water: 100.44 g
Total Protein: 12.22 g
Animal protein: 8.18 g
Plant protein: 4.03 g
Total lipids: 16.88 g
Lipids animals: 14.65 g
Plant lipids: 2.23 g
Cholesterol: 79.18 mg
Available carbohydrates: 42.09 g
Starch: 32.33 g
Sugars: 9.79 g


words to remember

Gnocchi, chestnuts, potatoes, chestnut flour, fontina cheese, alla bava, starch, pepper, Val d'Aosta

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