Giada De Laurentiis’ Baked Gnocchi Is The Finest Italian Consolation Meals – SheKnows

I grew up consuming boxed tri-color rotini with a jar of Ragu regularly, so it’s protected to say that my data of Italian delicacies didn’t actually come into its personal till after I left residence. I’ll always remember my first time at a restaurant in Little Italy in Boston’s North Finish, the place not solely was I served bread with olive oil for dipping (I used to be used to foil-wrapped pats of butter), however I additionally tasted gnocchi for the primary time. After that meal, I used to be modified. I realized the right way to make pillowy-soft gnocchi at residence, I ordered it each likelihood I bought, and when Dealer Joe’s began promoting frozen gnocchi, you understand I stocked my freezer. However I just lately noticed one recipe that stopped me in my tracks: Giada De Laurentiis’ gnocchi alla Romana, which cooks gnocchi in a means I by no means even dreamed of.

martha stewart

Associated story

Martha Stewart Simply Shared a ‘Foolproof’ One-Pan Fruit Dessert That is Surprisingly Straightforward

Our mission at SheKnows is to empower and encourage ladies, and we solely characteristic merchandise we expect you’ll love as a lot as we do. Please notice that if you buy one thing by clicking on a hyperlink inside this story, we might obtain a small fee of the sale.

Whereas most gnocchi I’ve eaten has been made with a dough of potatoes or ricotta and flour that’s then boiled and served with sauce, or boiled then pan-fried with loads of butter, this hearty dish from Northern Italy (the place the winters are fairly chilly) requires one thing completely completely different. After all De Laurentiis, who’s authored multiple cookbook about Italy, would have a shock like this up her sleeve.

Lazy loaded image

Courtesy of Clarkson Potter.

To begin with, the semolina-based gnocchi dough is made in a saucepan, then is poured right into a baking tray to chill, changing into nearly polenta-like in texture. When it cools, you employ a cookie cutter to chop out rounds of the gnocchi, layering them in a buttered 9×13 baking dish that’s been coated in marinara sauce. The gnocchi is topped with Parmesan and Pecorino cheese, basil, and butter, and is baked then broiled till all the pieces is melty, browned, effervescent, and begging to be eaten.

Lazy loaded image

Courtesy of Mrs. Anderson’s.

The result’s one thing that’s completely completely different from any gnocchi I’ve ever had earlier than. It’s chewy and satisfying, the gnocchi rounds themselves containing sufficient Parmesan cheese so as to add a savory saltiness you gained’t be capable to get sufficient of. Then there’s the marinara, offering a saucy sweetness that helps stability the entire dish.

Lazy loaded image

Courtesy of De Cecco.

However I’d be mendacity if I mentioned the very best a part of the dish was something however the layer of melted, browned cheese and butter on prime. It’s what actually units this dish aside, and every decadent chew will make you rethink all the pieces you thought you knew about gnocchi, pasta, Italian meals, meals basically, the that means of life – you get the concept.

These chilly winter nights shall be loads simpler to cope with when you’ve a tray of gnocchi alla Romana baking up within the oven.

Earlier than you go, take a look at our gallery under:

Watch: The way to Make Giada De Laurentiis’ Stuffed Lasagna Rolls

Leave a Comment