If there is a dish that speaks of home, togetherness, and genuine pleasure, it is certainly baked gnocchi with provola. A rich, enveloping, and incredibly creamy first course, perfect for warming the heart and palate.
How can you resist when the dish comes out steaming from the oven: soft gnocchi, velvety sauce enveloping them, and the provola melting into irresistible strings with the first bite. A delicious aroma fills the kitchen, making everyone’s mouth water. They are very easy to prepare, and with just a few ingredients, you’ll bring to the table a substantial dish for true connoisseurs.
For this recipe, I chose provola because it gives a unique creaminess and a slightly smoky flavor, making the dish even tastier. If you prefer a milder flavor, you can substitute it with fiordilatte. Whatever your choice, the result will always be the same: a triumph of goodness to share with your loved ones.
If you like gnocchi, also 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 peeled tomatoes
- 1.1 lbs 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 peeled 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 medium heat until it begins to thicken.
Meanwhile, dice the provola; bring water to a boil to cook the gnocchi in a large pot. Then cook the gnocchi, draining them as soon as they rise to the surface.
Place the gnocchi in a soup bowl and dress with a few tablespoons of sauce. Mix gently and add some of the diced provola and a tablespoon of Parmesan.
Cover the surface of four small baking dishes with a little sauce. Transfer the gnocchi to each dish, leveling out in 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.
Suggestions
You can replace provola with fiordilatte. Additionally, you can make your baked gnocchi even richer by adding sweet sausage cut into pieces and peas, slightly sautéed in a pan with a knob of butter and a pinch of salt.
Or, you can dress them with mixed mushrooms, sautéed for a few minutes in a pan 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 you want to enjoy them, reheat them in the oven at 320°F for about ten minutes.
Related Recipes
Baked Pasta with Eggplants and Olives
Baked Pasta with Broccoli Cream and Béchamel
FAQ
Can I use homemade gnocchi?
Of course. Homemade gnocchi will make the dish even more special. Just be careful 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 keep the dish in the fridge until it’s time to bake.
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 tastier.
