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Baked Gnocchi Baked Gnocchi

From our kitchen

Baked Gnocchi

Prep
15 min
Cook
15 min
Makes
4
Ingredients ↓The Method ↓

Let’s cook

The Method

  1. 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.
  2. 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.
  3. Cook the gnocchi in plenty of salted water and, as soon as they come to the surface, drain them with a skimmer.
  4. 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).
  5. 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.
Read more about this recipe
The sense of smell is closely linked to memory. Just a light fragrance can take us back in time and remind us of the most important moments in our lives, but also the simplest ones in which we found happiness in the little things. A chat, a smile, and why not, even a dish with an unforgettable taste.

With our Baked Gnocchi recipe and its irresistible aroma of hot cheese freshly taken out of the oven, we want to offer you a dish to enjoy in relaxation or to share with the people you love, which will turn into a beautiful and unforgettable new memory.

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

28.2 oz - 800 g of potato gnocchi
8.4 oz - 250 ml of béchamel
7 oz - 200 g of Tomato Passata with Basil by Emilia Food Love
1.4 oz - 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

  1. 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.

  2. 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.
  3. Cook the gnocchi in plenty of salted water and, as soon as they come to the surface, drain them with a skimmer.
  4. 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).
  5. 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.


 

 



Watch the Recipe

Baked Gnocchi