Baked GNOCCHI
You can find them in every part of the world, in every small or large piece of land where someone rolls up their sleeves and starts kneading. But in every part of the world, in every small or large piece of land, there will be a different recipe, with new ingredients, and sometimes even a different name to call them. It doesn't really matter, because as we know, cooking is a universal language, and in front of a plate of gnocchi, there has never been, and never will be, a great need for words. Their true origin is unknown, and their history tells of dishes we are used to calling “poor,” but which today represent an invaluable heritage: our gastronomic tradition.
Our Baked Gnocchi will conquer you with their extraordinary taste, but even before that, they will envelop you with the irresistible scent of hot cheese, just taken out of the oven. We know well that the sense of smell is indissolubly (and, we could say, magically) linked to memory, and our wish is to give you a new happy memory, impossible to forget. The taste of this dish is impossible to forget as well, simple yet rich: just like the history of gnocchi.
Preparation time: 15 minutes
Cooking time: 15 minutes
Servings: 4
Ingredients
800 g of Potato Gnocchi by Emilia Food Love
250 ml of béchamel
200 g of Tomato Passata with Basil by Emilia Food Love
40 g of Strong Provolone by Emilia Food Love
½ small onion
Extra virgin olive oil “Colline di Romagna” DOP by Emilia Food Love
Salt and pepper
Method
-
Heat a drizzle of olive oil into a saucepan and fry the finely chopped onion. Add the Tomato Passata with Basil, the béchamel, and then cook over low heat for a few minutes, stirring occasionally. Season with a pinch of salt and freshly ground pepper.
- Grease an ovenproof dish (or, if you prefer, some ramekins) with a drizzle of olive oil and spread a few spoonsful of sauce on the bottom.
- Cook the gnocchi in plenty of salted water and, as soon as they come to the surface, drain them with a skimmer.
- Arrange them in the ovenproof dish and proceed alternating layers of sauce and layers of gnocchi. Grate the Strong Provolone and sprinkle it over the gnocchi (you can also add a few cubes of provolone if you like).
- Bake at 200°C (392°F) and cook for a few minutes in grill mode (or with heat from above) until the cheese is crispy and browned on top. Serve the gnocchi piping hot.
Tip
For a more delicate flavor, you can replace Strong Provolone by Emilia Food Love with Mild Provolone, and why not, also add your favorite aging of Parmigiano Reggiano.
PINSA with mortadella, pecorino cheese, and balsamic dressing
It is said that its name comes from the Latin verb “pinsère” which meant “to stretch”, and indeed the traditional and characteristic shape of pinsa is just that: stretched. Similar to pizza, but very different in both shape and flavor, pinsa is made through a long leavening process, a mix of flours, and a dough rich in water that gives it extraordinary digestibility.
Our pinsa with mortadella, pecorino, and Goccia Nera balsamic dressing is a colorful and flavorful delight, genuine and nutritious, that will win over both adults and children.
Pistachio CHEESECAKE
As surprising as its origins, cheesecake was born in Ancient Greece as a dessert to be served during the Olympic Games, and from there it set out to conquer the entire world. A symbol of the Esperanto movement and today a delight suitable for every season of the year thanks to its infinite versions, cheesecake is a dessert loved by both adults and children.
Our Pistachio Cheesecake is simple to prepare and garnish, even simpler to enjoy and prepare another time, perhaps with a small variation: our Salted Caramel Spread will give you an even more enveloping and unique flavor.
SMALL TAGLIATELLE TIMBALES
Some dishes are named after the tool needed to make them: this is the case of the protagonist of our new recipe which owes its creation and identity to the tambourine-shaped mold originally used to prepare it. Today we choose other methods of preparation, but we continue (and will always continue) to call it "timbale".
Pasta, rice, meat, fish, sweet or savory: every country, every family, every cooking enthusiast has its own version. Our idea is a simple, but with a great visual impact. The colorful and fresh Small Tagliatelle Timbales conquer the palate and catch the eye.