Gnocchi alla Parmigiana
Category: First Courses
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Red potatoes | 1 kg |
| All-purpose flour | 300 g |
| Egg | 1 |
| Fine salt | 1 pinch |
| Semolina flour | to taste |
| Tomato passata | 700 g |
| Fresh basil | 6 leaves |
| Garlic cloves | 2 |
| Extra virgin olive oil | to taste |
| Salt | to taste |
| Eggplant | 650 g |
| Rice flour | 60 g |
| Sunflower oil | to taste |
| Provola cheese | 300 g |
| Grana Padano DOP cheese | 80 g |
Instructions
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Begin by preparing the gnocchi. Boil the potatoes in a pot of cold water for about 30-40 minutes, starting from the time it boils. Add a pinch of salt and the basil leaves. Cover with a lid and cook on low heat for about 60 minutes, ensuring they are thoroughly cooked. Once done, mash the potatoes, then sift in the rice flour.
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Heat sunflower oil in a frying pan to 170°C (340°F). Coat the eggplant slices in rice flour, shaking off any excess, then fry them in batches until golden brown. Remove and drain them on a paper towel. Set them aside.
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On a clean surface, create a well with the all-purpose flour, then mash the hot potatoes into the flour. Combine the mixture gently with your hands. Be careful not to overwork the dough to ensure the gnocchi remains soft. Once the dough is smooth and well combined, roll the dough into long logs and cut them into small pieces.
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Using a fork, gently press down on each piece to create the signature gnocchi indentations.
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Bring a large pot of salted water to a boil. Once boiling, drop the gnocchi in small batches into the water. As soon as they float to the surface, use a slotted spoon to remove them from the water and place them directly into the tomato sauce.
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In a separate pan, heat the tomato passata with minced garlic and a drizzle of extra virgin olive oil. Stir occasionally to ensure the sauce is well-flavored. Add the basil leaves and salt to taste.
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Stir the gnocchi gently in the sauce, making sure they are well coated. Next, add the fried eggplant slices and mix them in with the gnocchi.
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Preheat your oven’s grill to 240°C (464°F). Grease a 24×24 cm baking dish and layer half of the gnocchi in the dish. Sprinkle half of the cubed provola cheese over the top. Repeat the layers, using the remaining gnocchi, provola, and grated Grana Padano.
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Place the dish in the oven for 4-5 minutes under the grill, until the cheese has melted and slightly browned.
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Remove the gnocchi from the oven and garnish with fresh basil leaves before serving. Enjoy this delicious and hearty Italian dish while still piping hot!
Tip: If you prefer a richer texture, feel free to add a little extra olive oil or a touch of cream to the tomato sauce. This will make for an even more luxurious and creamy gnocchi alla parmigiana.
Serve your Gnocchi alla Parmigiana as the perfect first course, or as a hearty main dish paired with a simple green salad and a glass of Italian red wine!
