Gnocchi al forno
Gnocchi al forno with Nduja is the ultimate Italian comfort food. Image soft potato gnocchi,in a rich, spicy tomato sauce with melted gooey mozzarella and Parmigiano Reggiano. Baked until golden and bubbling. It's a perfect weeknight dinner, to serve to your family. Simple, cozy, and full of flavor.
Servings: 4 people
Equipment
- 1 Medium frying pan or sauce pan to cook the sauce
- 1 Wooden spoon to mix the sauce
- 1 medium baking tray or baking casserole to bake the gnocchi
Ingredients
- 1 tablespoon Extra virgin olive oil
- 2 Garlic
- 50 gr Nduja ¼ cup
- 400 ml San Marzano tomatoes DOP in can 1 cup + ¼ cup
- 270 ml Tomato puree passata 1 cup
- 8 Fresh basil leaves
- 200 gr Fresh mozzarella cut into cubes 2 cups
- 30 gr Grated Parmigiano Reggiano 6 tbsp
- 800 gr Potatoes gnocchi 4 cup + ½ cups
Instructions
- Heat the olive oil in a large pan over low heat. Add the crushed garlic, and 5 basil leaves. Let the garlic and basil sauté slowly until it became fragrant, for 10 minutes.
- Add the Nduja, and stir with a wooden spoon. Keep the heat low and cover the pan with a lid to prevent the hot oil to splash around. Once the nduja has melted, after 1 minute, add the crushed San Marzano and basil leaves. Stir well and simmer for 8 minutes. Stir occasionally.
- Add the tomato puree and stir well. Let the tomato passata simmer for 9-10 minutes, stirring occasionally. The sauce is ready when it has thickened and is no longer watery. Taste and adjust the seasoning if need it. Turn it off.
- Preheat the oven at 180°c for fan oven; 200°c for conventional oven; 392°f fahrenheit; 6 gas mark. Cook the potato gnocchi in a large pot of salted boiled water. As soon as they float to the surface, drain them and add them in the pan. Add the mozzarella,(make sure to leave fews cubes for the top), basil, and Parmigiano Reggiano. Stir everything.
- Transfer all in a casserole dish. Top the gnocchi al forno with the remaining mozzarella, Parmigiano Reggiano and the remaining basil leaves. Bake the gnocchi al forno for 20 minute. Until the mozzarella is perfectly melted, a lovely cheese crust is formed on top and the sides are bubbling.
Notes
Store
- Fridge - Place them in an airtight container for about three days.
- Freezer - Once it has completely cooled, transfer the leftovers into small airtight containers and place them in the freezer. I like to divide the leftovers into smaller portions for easy, ready-to-eat servings. They will stay fresh for up to one month. When needed, defrost them in the fridge for 12 hours before reheating, then follow the instructions above.
Reheat
For the best experience, reheat the gnocchi al forno in a preheated oven at 180°c for fan oven; 200°c for conventional oven; 392°f fahrenheit; 6 gas mark. Reheat until the inside is completely hot and the mozzarella is gooey.baked gnocchi, baked pasta recipe, easy gnocchi, easy pasta, fresh mozzarella, garlic, gnocchi, nduja, olive oil, tomato sauce, weeknight dinner
