This beautiful wood fired gnocchi bake is the ultimate comfort food dish. Even better- if you’ve got some leftover roast potatoes, you can even make the gnocchi from scratch.
If you want to make your gnocchi from scratch or with some leftover potatoes, then follow these steps.
- 500g Roast Potatoes, roughly chopped
- 125g 00 Pasta Flour
- 50g Parmesan, grated
- 1 Egg
- 3-4tbsp Olive Oil
To begin, put the roughly chopped roast potatoes into a bowl, and crush slightly with your hands. Add the rest of the ingredients, season with black pepper, and work into a dough.
Split the dough into four, and roll into four tight sausages. Once rolled into sausages, put on baking paper and refrigerate for 2 hours.
Next, bring a pan of salted water with a splash of olive oil to the boil, cut the gnocchi into 2-3cm segments, and drop them gently into the water. Cook until the gnocchi begin to float, then transfer to a bowl of iced water.
Drain the gnocchi and dry on paper towel. The gnocchi is now ready to be fried or added to a sauce depending on your recipe! Although it can be stored in an airtight container, drizzled with a little olive oil, for 2 days.
- 500g Gnocchi
- 250g Streaky Bacon, cut into lardons
- 1 Red Onion, finely diced
- 2 Cloves Garlic, crushed
- 1 ½tsp Smoked Paprika
- 1 ½tsp Oregano
- ½tsp Fresh Rosemary, chopped
- 400g Peeled Plum Tomatoes
- ½ Bunch Fresh Basil Leaves
- 125g Cherry Tomatoes, halved
- Pinch of Caster Sugar
- 3tbsp Yoghurt
- 1 Bunch Flat Leaf Parsley, chopped
- 200g Mozzarella
For the Gnocchi bake, you will need to firstly fire up your wood fired oven to its optimum temperature and then leave to cool so it’s at around 210°c-240°c.
Whilst your oven is coming down to temperature, (if you haven’t already) bring a pan of lightly salted water to the boil, and cook the Gnocchi until they begin to float. Put them straight into ice water and, once cooled, dry well and set to one side.
Next, in a heavy bottomed pan or casserole, fry the bacon in a little olive oil. Once it begins to crisp, add the onion, garlic, paprika, oregano and rosemary. Cook for a few minutes until the onions begin to soften.
Blend the plum tomatoes with the basil and sugar, and add to the pan along with the cherry tomatoes.
Cook out for 10 minutes, then remove from the heat and fold in the yoghurt and parsley.
Arrange the Gnocchi in the sauce, top with the mozzarella, and bake for 15 minutes, or until the cheese is browning and bubbling.
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