Gnocchi alla bava features tender and lightly sweet potato gnocchi in a rich and creamy Fontina cheese sauce, flavored with a touch of black pepper and nutmeg.
Adjust oven rack to middle position, and preheat oven to 450°F . Set potatoes either on a wire rack set over a baking sheet, on a baking sheet lined with a layer of salt, or directly on the oven's racks. Bake until completely tender throughout when pierced with a fork, about 45 minutes. Transfer potatoes to a work surface. Using tongs to hold hot potatoes, slice each in half lengthwise.
Using pastry blender or bench scraper, chop down repeatedly all over to cut flour and egg into potato. Scoop remaining 1/4 cup flour into sieve and dust all over potato dough. Continue to gently fold and press, just until a uniform dough comes together; make sure to simply fold and press down and avoid the smearing motion more commonly used when kneading bread. Add additional flour as necessary to achieve a dough that's tender and moist yet can hold its shape, but not wet and sticky .Clean work area well and dust with fresh flour.
Set over medium heat and cook, whisking constantly, until butter and cheese are fully melted and a smooth, silky sauce has formed, about 4 minutes. Season with salt, but only if necessary. Keep warm, stirring frequently to prevent a skin from forming.
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