Baked GNOCCHI
You can find them in every part of the world, in every small or large piece of land where someone rolls up their sleeves and starts kneading. But in every part of the world, in every small or large piece of land, there will be a different recipe, with new ingredients, and sometimes even a different name to call them. It doesn't really matter, because as we know, cooking is a universal language, and in front of a plate of gnocchi, there has never been, and never will be, a great need for words. Their true origin is unknown, and their history tells of dishes we are used to calling “poor,” but which today represent an invaluable heritage: our gastronomic tradition.
Our Baked Gnocchi will conquer you with their extraordinary taste, but even before that, they will envelop you with the irresistible scent of hot cheese, just taken out of the oven. We know well that the sense of smell is indissolubly (and, we could say, magically) linked to memory, and our wish is to give you a new happy memory, impossible to forget. The taste of this dish is impossible to forget as well, simple yet rich: just like the history of gnocchi.
Preparation time: 15 minutes
Cooking time: 15 minutes
Servings: 4
Ingredients
800 g of Potato Gnocchi by Emilia Food Love
250 ml of béchamel
200 g of Tomato Passata with Basil by Emilia Food Love
40 g of Strong Provolone by Emilia Food Love
½ small onion
Extra virgin olive oil “Colline di Romagna” DOP by Emilia Food Love
Salt and pepper
Method
-
Heat a drizzle of olive oil into a saucepan and fry the finely chopped onion. Add the Tomato Passata with Basil, the béchamel, and then cook over low heat for a few minutes, stirring occasionally. Season with a pinch of salt and freshly ground pepper.
- Grease an ovenproof dish (or, if you prefer, some ramekins) with a drizzle of olive oil and spread a few spoonsful of sauce on the bottom.
- Cook the gnocchi in plenty of salted water and, as soon as they come to the surface, drain them with a skimmer.
- Arrange them in the ovenproof dish and proceed alternating layers of sauce and layers of gnocchi. Grate the Strong Provolone and sprinkle it over the gnocchi (you can also add a few cubes of provolone if you like).
- Bake at 200°C (392°F) and cook for a few minutes in grill mode (or with heat from above) until the cheese is crispy and browned on top. Serve the gnocchi piping hot.
Tip
For a more delicate flavor, you can replace Strong Provolone by Emilia Food Love with Mild Provolone, and why not, also add your favorite aging of Parmigiano Reggiano.
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You only need one hand to count the ingredients, but you'll need both to applaud its incredible flavor, creamy texture, and irresistible aroma. For our carbonara we chose spaghetti, but don't forget to try it with short pasta as well, because we are sure that after tasting it you will look forward to making it again.
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