Baked Gnocchi
Baked Gnocchi
Directions
- Bring a pot of water to a rolling boil and cook the gnocchi until they float. Remove gnocchi from water and transfer to a hot sauté pan with oil.
- Add sauce to the pan and stir until the gnocchi are evenly coated in sauce.
- Scoop the sauce and gnocchi out of the sauté pan and into an oven safe pan. Sprinkle the portion of Bacio Sharp Provolone & Whole Milk Blend onto the top of the sauced gnocchi. Bake until cheese is melted and caramelized.
Ingredients
- 1 lb Potato Gnocchi , (see recipe for homemade option)
- 6 oz tomato, sauce
- 4 oz Bacio Sharp Provolone & Whole Milk Blend Cheese
Potato Gnocchi
Directions
- Preheat oven to 450°F (232°C). Set potatoes on a wire rack set over a baking sheet. Bake until completely tender throughout when pierced with a fork, about 45 minutes.
- Transfer potatoes to a work surface. Slice each in half lengthwise. Scoop potato flesh into a ricer or food mill fitted with the finest disk. Add beaten egg yolks to potato mix. Scoop 1 cup flour into a fine-mesh sieve and tap to dust flour all over potatoes. Add Parmesan and remaining flour. Knead dough until a uniform ball is formed. Do not over mix
- Using a bench scraper, slice off a roughly 2-inch-thick portion of dough and roll into a snake about 1/2-inch-thick; Use a light touch as you roll. Slice dough snake into 1” pieces.
- Flour the gnocchi after they have been cut and then either freeze them or cook them right away.
Ingredients
- 3 lb russet potatoes
- 3 yolks egg(s), beaten
- 1 /12 cup flour, all-purpose
- 1/4 cup cheese, Parmesan , ground