Gli gnocchi gratinati al forno con salsa di pomodoro e mozzarella sono un piatto che unisce la semplicità della tradizione italiana con il comfort di una gratinatura dorata e filante. Immagina di affondare la forchetta in uno strato croccante di formaggio, scoprendo al di sotto morbidi gnocchi avvolti in una salsa di pomodoro ricca e profumata. Questo piatto è un abbraccio caloroso che ti coccola ad ogni boccone, perfetto per una cena in famiglia o per sorprendere gli amici con un classico che non passa mai di moda. Preparali, infornali e goditi un'esperienza culinaria irresistibile!
0. Wash the potatoes and cook them with their skins in plenty of salted water for about 30-40 minutes, or until tender. To check for doneness, pierce a potato with a fork: if it goes in easily, they're done.
1. Drain the potatoes, let them cool, and then peel them. Immediately mash them with a potato masher, allowing the puree to fall directly onto the work surface.
2. Make a well in the flour and add the mashed potatoes, egg, and a pinch of salt to the center. Quickly knead with your hands until the dough is smooth and soft. If the dough is too sticky, add a little more flour, but don't overdo it.
3. Take a portion of dough and shape it into rolls about 2 cm in diameter. Cut the rolls into small pieces about 2 cm thick and, if desired, run each piece over the prongs of a fork to create the classic ridged shape.
4. Bring a pot of salted water to a boil. Cook the gnocchi a few at a time; when they float to the surface, they're ready. Remove them with a slotted spoon and set aside.
5. In a large skillet, heat the olive oil and add the peeled and crushed garlic. Sauté over medium heat until golden, then remove.
6. Add the tomato puree to the pan, stir well, and season with salt. Cook over low heat for about 20-30 minutes, until the sauce thickens. At the end of cooking, add a few fresh basil leaves for flavor, if desired.
7. Preheat oven to 200°C.
8. Lightly butter a baking dish.
9. In a large bowl, toss the gnocchi with the tomato sauce, making sure they're well coated. Pour half the gnocchi into the pan, top with half the diced mozzarella, and sprinkle with some of the grated Parmesan cheese.
10. Add the other half of the gnocchi, cover with the remaining mozzarella, and finish with a generous sprinkling of Parmesan cheese.
11. Bake for about 15-20 minutes, or until the mozzarella has melted and the surface is golden and crispy.
12. Remove from the oven and let rest for a few minutes before serving. Your baked gnocchi au gratin are ready to enjoy!
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.