If there is a dish that feels like home, conviviality, and genuine pleasure, it’s surely baked gnocchi with provola. A rich, enveloping, and incredibly creamy main course, perfect for warming the heart and palate.
How can one resist when the tray comes out steaming from the oven: the soft gnocchi, the velvety sauce that wraps them, and the provola that melts into irresistible strands at the first bite. A delicious aroma fills the kitchen and makes everyone’s mouth water. Preparing them is very easy, and with a few ingredients, you’ll bring to the table a hearty dish for true connoisseurs.
For this recipe, I chose provola because it gives a unique creaminess and a slightly smoked flavor, making the dish even tastier. If you prefer a milder taste, you can replace it with fiordilatte. Whatever your choice, the result will always be the same: a triumph of goodness to share with those you love.
If you love gnocchi, try these delicious recipes:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Baked Gnocchi with Provola
- 2.2 lbs potato gnocchi
- 26.5 oz canned tomatoes
- 17.6 oz provola
- 1 clove garlic
- leaves basil
- 3 tbsps extra virgin olive oil
- 2 tbsps grated Parmesan cheese
- to taste Salt
Preparation of Baked Gnocchi with Provola
Pass the canned tomatoes through a sieve and pour them into a saucepan, where you have browned the garlic clove in three tablespoons of extra virgin olive oil. Salt and cook over moderate heat until it begins to thicken.
Meanwhile, dice the provola; boil water to cook the gnocchi in a large pot. Then, cook the gnocchi, draining as soon as they rise to the surface.
Pour the gnocchi into a bowl and season with a few spoonfuls of sauce. Gently mix and add a portion of diced provola and a tablespoon of Parmesan.
Cover the surface of four small baking dishes with a little sauce. Transfer the gnocchi into each dish, leveling them into a not-too-high layer. Cover with the remaining tomato sauce and the remaining provola. Finish with a sprinkle of Parmesan.
Place the dishes in a preheated oven and bake at 356°F until the provola has melted and a nice crust has formed on the surface.
Tips
You can replace the provola with fiordilatte. Additionally, you can make your baked gnocchi even richer by adding sweet sausage cut into pieces and peas, lightly sautéed in a pan with a knob of butter and a pinch of salt.
Alternatively, you can season them with mixed mushrooms, sautéed in a pan for a few minutes with a little oil, garlic, and parsley.
Storage of Baked Gnocchi with Provola
Baked gnocchi with provola can be stored in the fridge for 2-3 days, covered with a sheet of aluminum foil. When ready to enjoy them, reheat in the oven at 320°F for about ten minutes.
Related Recipes
Baked Pasta with Eggplant and Olives
Baked Pasta with Broccoli Cream and Béchamel
FAQ
Can I use homemade gnocchi?
Absolutely. Homemade gnocchi will make the dish even more special. The important thing is not to overcook them before baking, to prevent them from falling apart.
What can I substitute for provola?
If you prefer a milder flavor, you can use fiordilatte, mozzarella, or sweet scamorza. For a more intense touch, try smoked scamorza.
Can they be prepared in advance?
Yes! You can prepare everything in advance and store the tray in the fridge until it’s time to cook.
Can I add other ingredients?
You can enrich the dish with sweet sausage, cooked ham, speck, mushrooms, peas, or even a bit of crumbled sausage to make them even more flavorful.
