Baked gnocchi is a main dish that is often present on my family’s menu. I almost always prepare them on Thursdays because, since I was a child, it was a strict tradition for my grandmother to make homemade pasta; she used to tell me that tradition dictated it was the right day of the week, even though the same tradition was repeated on Sundays too. So I always try to respect the culinary tradition of my land, even if modern times have different rhythms and needs from the past, but I try to keep it alive and current. This dish requires homemade sauce and minced meat for the dressing; if we then add some provola and parmesan and a basil leaf, the work will be complete.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Baked Gnocchi
- 1 qt tomato puree
- 9 oz ground pork
- 9 oz ground beef
- 1 onion
- salt
- extra virgin olive oil
- 2.2 lbs potato gnocchi
- 9 oz mozzarella (or provola)
- 2 oz grated parmesan
Tools
- 1 Food Processor
- 2 Pots
- 1 Wooden Spoon
- 4 Earthenware Dishes
Steps for Baked Gnocchi
First, put the meat in a bowl and set it aside.
Wash the vegetables and chop them into small pieces along with the onion. Take a food processor and chop the vegetables.
In a large pot, add the oil and chopped vegetables.
Sauté for a couple of minutes, stirring often, then add the minced meat.
When the meat is browned, deglaze with white wine and let it evaporate for a few minutes. At this point, add the tomato puree, season with salt, cover, and cook on low heat for an hour.
At the end of cooking, add fresh basil leaves.
Separately, boil salted water and cook the gnocchi. Take the earthenware dishes and start layering, starting with a ladle of tomato puree at the bottom. Add the sliced provola, which should also be placed on top of the dish to make it crispy and golden. Bake for about 15 minutes and, before serving, let it rest for 5-10 minutes.
Baked gnocchi is ready!!!
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