Gnocchi al forno

Name: Gnocchi al forno
Prep time: 10 min
Cook time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: 1 tbsp Extra virgin olive oil; 2 Garlic; 50 gr Nduja (1/4 cup ); 400 ml San Marzano tomatoes DOP in can (1 cup + 1/4 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 + 1/2 cups )

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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.

cook 50 min

Italian

Ingredients

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.