An absolutely delicious dish, cheesy baked gnocchi are something irresistible. The delicacy and softness of potato gnocchi combined with the intense flavor of the ragù, the creaminess of the béchamel, and the stretchy cheese make this dish truly extraordinary. I used a vegetable ragù that is just as tasty as the classic one. Let’s roll up our sleeves and prepare cheesy baked gnocchi together.
OTHER GNOCCHI RECIPES
- Difficulty: Medium
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Cheesy Baked Gnocchi
- 2.2 lbs potatoes for gnocchi
- 2 cups all-purpose flour
- 1 egg
- to taste salt
- 1 celery stalk
- 1 onion
- 1 carrot
- 8.8 oz soy flakes
- 27 oz tomato sauce
- to taste salt and pepper
- 4 tbsps extra virgin olive oil
- 3.4 cups milk
- 2/3 cup all-purpose flour
- 6 tbsps butter
- to taste salt, pepper, nutmeg
- 10.6 oz scamorza cheese
- 1/4 cup Grana Padano DOP
Tools
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- Saucepan
- Baking Dish
Preparation of Cheesy Baked Gnocchi
Wash the potatoes well and boil them in a large pot with water for about 40 minutes, but it depends greatly on the size of the potatoes. Pierce them with a fork in the center; they should be soft to understand the right degree of cooking. Drain them and let them cool slightly. Peel them. On a work surface, place the flour and pass the potatoes through a food mill over it, so they cool down. Add salt and with a fork, blend the potatoes with the flour and the egg. Work with your hands until you get a uniform and soft dough. Flour the work surface again, take small amounts of dough, make long rolls with your hands, cut them with a knife to the desired size, and leave them directly on the flour.
Prepare the ragù: Chop celery, carrot, and onion. Sauté for a few minutes with the oil. Add the soy flakes after soaking them in boiling water for 10 minutes, draining, and squeezing them. Add the tomato sauce. Salt and pepper, and cook for at least a couple of hours.
Prepare the béchamel by toasting the flour with the butter in a saucepan. Add the warm milk, salt, pepper, and flavor with nutmeg. Cook until the béchamel coats the spoon. Cut the cheese into cubes.
Boil the gnocchi in plenty of salted water. When they float, they are cooked. Drain and mix them with ragù, béchamel, and diced cheese, stirring gently. Sprinkle with grated cheese and bake in a static oven at 392°F for about 20 minutes.
