Gnochi al forno di Marko

 Oven baked gnocchi with Bechamel and Neapolitan tomato sauce. This recipe is inspired by traditional Italian gnocchi "Alla Romana and "Sorentina". It is a simplified version of these dishes. For best results I recommend using San Marzano tomatoes.


Category: Starters, Baked dishes, Pasta
Prep time: 5 mins
Cook time: 20 mins
Serves 2

Ingredients:
500 g gnocchi
1 can of San Marzano tomatoes
2 cloves garlic
2-3 tbs flour
300-400 ml milk
Fresh basil (dried if not available)
Grana Padano or Pecorino Romano cheese
Olive oil
100 g butter

 Method:
Prepare the Bechamel sauce by melting butter in a sauce pan. Add the flour and fry until it gets lightly brown. Add the milk little by little while constantly stirring to get a sauce consistency. Grate the cheese into the sauce. 
Crush the garlic cloves and fry them lightly in another pan with some olive oil. Slice or crush the tomatoes with your hands and add into the pan along with basil. 
Cook gnocchi in boiling water until they surface. Drain and add to the pan with tomato sauce. Stir well. Transfer the content of the pan to a baking pot and cover with the Bechamel sauce. Bake in a preheated oven for about 15.20 minutes.

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