A sophisticated take on Baked Gnocchi.
1 lb., Potato Gnocchi (see recipe)
6 oz., Tomato Sauce
4 oz., Bacio Sharp Provolone & Whole Milk Blend Cheese
Potato Gnoochi Ingredients
3 lbs., Russet Potatoes
3 egg yolks (beaten)
1 ½ cups, All Purpose Flour
¼ cup, Ground Parmesan Cheese
Bring a pot of water to a rolling boil and cook the gnocchi until they float.
Remove gnocchi from water and transfer to a hot sauté pan with oil. Add sauce to the pan and stir until the gnocchi are evenly coated in sauce.
Scoop the sauce and gnocchi out of the sauté pan and into an oven safe pan. Sprinkle the portion of Bacio Sharp Provolone & Whole Milk Blend onto the top of the sauced gnocchi.
Bake until cheese is melted and caramelized.
Preheat oven to 450°F (232°C). Set potatoes on a wire rack set over a baking sheet. Bake until completely tender throughout when pierced with a fork, about 45 minutes.
Transfer potatoes to a work surface. Slice each in half lengthwise. Scoop potato flesh into a ricer or food mill fitted with the finest disk.
Add beaten egg yolks to potato mix.
Scoop 1 cup flour into a fine-mesh sieve and tap to dust flour all over potatoes.
Add Parmesan and remaining flour.
Knead dough until a uniform ball is formed. Do not over mix.
Using a bench scraper, slice off a roughly 2-inch-thick portion of dough and roll into a snake about 1/2-inch-thick; Use a light touch as you roll.
Slice dough snake into 1” pieces.
Flour the gnocchi after they have been cut and then either freeze them or cook them right away.