Gnocchi Al Forno Recipe
Handmade dumplings baked with pink vodka sauce, Pecorino, fresh mozzarella
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Steps
Prepare the Gnocchi
Boil the potatoes in salted water until tender. Drain, peel, and mash them until smooth. Allow to cool slightly.
Make the Dough
In a large bowl, combine the mashed potatoes, flour, salt, and egg. Mix until a soft dough forms. If the dough is too sticky, add more flour as needed.
Shape the Gnocchi
On a floured surface, roll the dough into long ropes about 1/2 inch thick. Cut into 1-inch pieces. Use a fork to create ridges on each piece.
Cook the Gnocchi
Bring a pot of salted water to a boil. Add the gnocchi in batches. When they float to the surface, cook for an additional 1-2 minutes. Remove and set aside.
Assemble the Dish
Preheat the oven to 375°F (190°C). In a baking dish, spread a layer of pink vodka sauce, followed by half of the cooked gnocchi. Sprinkle with half of the pecorino and mozzarella. Repeat the layers.
Bake
Top with remaining sauce and cheese. Bake for 25-30 minutes until the cheese is bubbly and golden.
Serve
Remove from the oven, let cool for a few minutes, then garnish with black pepper and fresh basil before serving.