The baked gnocchi with béchamel sauce is a really delicious and very particular first course.
A fantastic and creamy dish that everyone will appreciate. You can enrich it in many ways adding vegetables, cooked ham or cheese.
Here’s the recipe and some tips!
Ingredients for potato gnocchi
- 1 kg of potatoes
- 1 and ½ cup 00 flour
- 1 cup potato starch
- 1 egg
- 1 pinch of salt
For the béchamel
- 4 cups milk
- 1 cup 00 flour
- ½ cup butter
- salt to taste
- nutmeg to taste
- 2/3 cup Parmigiano Reggiano
- 1 cup tomato sauce
- Parmigiano Reggiano to taste
- oregano to taste
Start making some homemade potato gnocchi. Boil the potatoes in plenty of salted water until they are well cooked. Choose to cook the potatoes in abundant salted water, in the microwave or steam them. The cooking times will vary depending on the type of cooking chosen. It is important, however, that the potatoes are well cooked when they finish cooking.
Once ready, crush the potatoes with the appropriate tool when they are still very hot. If the obtained puree is still lumpy, pass it back inside the tool so as to eliminate the presence of even the smallest lumps. Transfer the puree so obtained inside a bowl or directly on the work surface where you will have to add the other ingredients as well.
Mix for a few minutes to obtain a well compact and no longer sticky. Reduce it into small pieces, turn into loaves and divide into small pieces to form your potato gnocchi.
If you want to give an even more particular shape to your gnocchi, pass them on a special tool or on the prongs of a fork. In this way, in fact, they will be even more beautiful to see and to present. Now that the gnocchi are ready, prepare the béchamel to season the gnocchi before putting it in the oven.
Place the milk, flour, previously sifted, salt and nutmeg in a large saucepan and mix well to eliminate any lumps. Then add the butter, move on the burners and cook for a few minutes stirring constantly until the butter has completely melted and the béchamel will have reached the right consistency.
When it is creamy, turn off the heat and then add the grated cheese, mixing well so as to incorporate it perfectly to the sauce.
Now that the béchamel is ready, cook your gnocchi. In a saucepan put plenty of salted water brought to a boil and cook the gnocchi for a few minutes. Wait for these to rise, that is a sign that they are cooked. Do not let the cooking continue too much as they will then have to end with the passage in the oven.
Take a baking dish and dirty the bottom with the béchamel to which you have added in the meantime the tomato sauce. Then add the gnocchi and cover with another béchamel to the tomato. Mix well and add plenty of grated cheese to the surface.
At this point, place the gnocchi in a preheated oven at 350°F for about 15 minutes so that all the flavors blend well together.
Once ready, serve the gnocchi to your guests when they are still warm with a handful of oregano if you like it.
Consume your Baked gnocchi with béchamel very hot immediately after their preparation so as to appreciate its creaminess.