Baked Gnocchi and cheese.

Baked Gnocchi are little dumplings. Sometimes look as tiny as peas, but never bigger than a mouthful.

Traditionally based on semolina flour, ricotta cheese or potato, they are now made with different grains such as buckwheat, and vegetables including pumpkin and artichokes. Although nearly always served with a sauce as a first course, they make a good accompaniment.

Once made, they should be cooked and eaten as quickly as possible.

BAKED GNOCCHI AND CHEESE. TRY THIS EXCELLENT ITALIAN TRADITIONAL RECIPE

Serves: 4

Preparation Time:10 minutes

Total cooking Time:15 minutes

Ingredients.

500gr (1lb) fresh potato gnocchi

30gr (1oz) butter, chopped

1 tablespoon chopped fresh parsley

100gr (3 1/2oz) fontina cheese, sliced

100gr (3 1/2 oz) provolone cheese, sliced

Preheat the oven to moderately hot 200ºC (400ºF/Gas 6). Cook the fresh gnocchi, in batches, in a large pan of boiling water for about 2 minutes or until the gnocchi rise to the surface. Carefully remove from the pan with a slotted spoon and drain well.

Put the gnocchi in a lightly greased ovenproof dish. Scatter with the butter and parsley. Lay the fontina and provolone cheeses over the top of the gnocchi.

Season with sea salt and cracked black pepper. Bake for 10 minutes or until the cheese has melted

BAKED GNOCCHI AND CHEESE. DID YOU YOU LIKE THIS ONE? THEN TRY MORE DELICIOUS BAKED PASTA RECIPES