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Baked Gnocchi Recipe

Recipe by Pedro M. A. Neves

This baked gnocchi features pillowy potato dumplings layered with a rich tomato ragù, creamy béchamel sauce, and melted cheese for a comforting, rustic Italian main course. The combination of tender gnocchi with bubbling cheese creates a satisfying dish that comes together in under an hour. This northern Italian-inspired preparation transforms simple gnocchi into an elegant baked entrée perfect for family dinners.

Ingredients

• 500g (1.1 lbs) russet potatoes
• 150g (1.2 cups) all-purpose flour
• 1 large egg
• 40g (1.4 oz) Parmigiano-Reggiano cheese, grated
• Salt to taste
• 300ml (1.25 cups) whole milk
• 30g (2.1 tablespoons) unsalted butter
• 25g (3.2 tablespoons) all-purpose flour (for béchamel)
• Pinch of nutmeg
• 400g (14 oz) canned San Marzano tomatoes
• 2 cloves garlic, minced
• 30ml (2 tablespoons) extra-virgin olive oil
• 8g (1.6 teaspoons) salt (for ragù)
• 150g (5.3 oz) fresh mozzarella cheese, torn
• 50g (1.75 oz) Parmigiano-Reggiano cheese (for topping)
• Fresh basil for garnish

Instructions

1. Boil 500g russet potatoes in salted water until fork-tender, approximately 15-18 minutes. Drain and let cool slightly, then peel while still warm.

2. Press the warm potatoes through a ricer onto a clean work surface. Create a mound and make a well in the center with your fingers.

3. Crack the egg into the well and add 150g flour, 40g Parmigiano-Reggiano, and a pinch of salt. Begin folding the potato into the center, then knead gently until a soft dough forms.

4. Divide the dough into four pieces. Roll each piece into a rope approximately 1.5 cm in diameter, then cut into 2 cm pieces. Press each piece gently with a fork to create ridges.

5. Bring a large pot of salted water to a rolling boil. Add gnocchi in batches and cook until they float, then continue cooking for 2-3 minutes. Remove with a slotted spoon and drain on a clean towel.

6. While gnocchi cooks, heat 30ml olive oil in a saucepan over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds, then add 400g canned tomatoes and 8g salt. Simmer for 8-10 minutes, breaking up tomatoes with a spoon.

7. Prepare béchamel by melting 30g butter over medium heat, then whisk in 25g flour to form a paste. Gradually add 300ml warm milk, whisking constantly until smooth and thickened, approximately 5 minutes. Season with salt and a pinch of nutmeg.

8. Preheat oven to 190°C (375°F). Spread a thin layer of béchamel on the bottom of a 23 cm × 33 cm (9 × 13 inch) baking dish, then layer half the cooked gnocchi.

9. Spread half the tomato ragù over the gnocchi layer, then add half the torn mozzarella. Add the remaining gnocchi, then the remaining ragù and mozzarella. Top with 50g grated Parmigiano-Reggiano.

10. Bake uncovered for 25-30 minutes until the top is golden and the edges are bubbling. Let rest for 5 minutes, then garnish with fresh basil before serving.

Substitutions

• Use gluten-free flour blend (with xanthan gum) for the gnocchi dough to make this recipe gluten-free
• Replace mozzarella and Parmigiano with dairy-free cheese alternatives for a vegan version
• Substitute whole milk with unsweetened oat milk in the béchamel sauce for a lighter version
• Use 300g roasted red peppers blended with tomatoes instead of all tomato sauce for a sweeter ragù

Tips

• Gnocchi dough should feel soft and slightly sticky; avoid overworking as this makes them tough. Handle gently throughout preparation.
• Test the first gnocchi piece by cooking it alone to ensure proper consistency before cooking the entire batch.
• The dish can be assembled up to 8 hours ahead and refrigerated unbaked; extend baking time to 35-40 minutes if cooking from cold.
• For extra flavor, add a splash of reserved pasta water to the tomato sauce for depth.

Baked gnocchi, known as gnocchi al forno, represents the comfort food traditions of northern Italy, particularly the Piedmont and Lombardy regions where potato gnocchi originated. This preparation method emerged as a way to transform simple ingredients into elegant, satisfying dishes that stretch across multiple courses in Italian family meals.

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