Baked gnocchi parmigiana



What if potato gnocchi meet eggplant parmigiana? The union of two such appetizing recipes can only lead to an exceptional first course: baked gnocchi parmigiana! An even more succulent variant of the gnocchi alla sorrentina enriched with cubes of fried eggplant and stringy provolone cheese... impossible to resist the temptation to sink the fork into the still steaming pan! If you think that making gnocchi with your hands is too demanding, you can also use pasta, such as lumaconi for example, but by following our instructions you can carry out the various preparations at the same time. So here's a new idea for your gnocchi night or Sunday menu: mouth watering is guaranteed with baked gnocchi parmigiana!


Ingredients for gnocchi
Red potatoes 2 lbs (1 kg)
Flour 00 2 ⅔ cups (300 g)
Eggs 1 - (medium)
Fine salt 1 pinch
Remilled durum wheat semolina to taste - (for dusting the working surface)
For the sauce
Tomato puree 2 ¾ cups (700 g)
Basil 6 leaves
Garlic 2 cloves
Extra virgin olive oil to taste
Fine salt to taste
For the eggplants
Eggplant 1 ½ lb (650 g)
Rice flour ½ cup (60 g)
Peanut seed oil to taste - (for frying)
For seasoning
Provola cheese 2 ⅔ cups (300 g)
Grana Padano DOP cheese ¾ cup (80 g)

How to prepare Baked gnocchi parmigiana

To make the baked gnocchi parmigiana, start with the gnocchi: boil the potatoes starting from cold water for about 30-40 minutes starting from the boil 1; when you can easily pierce them with a fork you can drain them. Switch to the sauce, frying the garlic in the oil in a saucepan for a few minutes. Pour the tomato puree 2, salt and add the basil leaves 3.

Cover with a lid and cook over low heat for at least 60 minutes 4; after this time, remove the garlic from the pan. While the sauce and the potatoes are cooking, take care of the aubergines: wash them and cut them into cubes of about .8-1" (2-3 cm) 5, then flour them with the rice flour 6.

Bring the seed oil to a temperature of 340°F (170°C). Sift the eggplant to remove excess flour and fry them a little at a time 7. When they are golden brown, drain the eggplant 8 and transfer them to absorbent kitchen paper 9. Keep aside.

Arrange the flour on a pastry board and mash the still hot potatoes on top 10; the peel will remain inside the potato masher. Add the lightly beaten egg with a pinch of salt 11, then mix everything with your hands 12. Do not knead the dough too much, otherwise your gnocchi will be hard.

When you have obtained a soft and homogeneous dough 13 take one portion at a time and roll it out with your fingertips to obtain .8" (2 cm) thick loaves 14; in the meantime, cover the remaining dough with a cloth to prevent it from drying out. Cut the loaves into chunks 15.

Drag the chunks onto the tines of a fork to obtain the classic grooves 16; help yourself by sprinkling the top with semolina to prevent them from sticking. As they are ready, arrange the gnocchi on a lightly floured cloth with semolina, spacing them apart 17. At this point, put a saucepan with plenty of water on the stove and in the meantime cut the provolone into cubes 18.

When the water boils, add salt and add a few gnocchi at a time 19. As soon as they come to the surface, you can drain the gnocchi and transfer them directly to the tomato sauce 20. Mix well to mix the gnocchi with the sauce 21.

Also add the fried eggplant and mix again 22. Take a 10"x10" (24x24 cm) baking dish and pour half of the gnocchi so seasoned inside, then add half of the diced provolone 23 and sprinkle with half of the grated Grana cheese 24.

Repeat the layers adding the remaining half of the gnocchi 25, the provolone and the grated cheese 26. Turn on the grill of the oven at 465°F (240°C) and bake for 4-5 minutes, then add a few basil leaves 27. Your baked gnocchi parmigiana are ready to be served!


Baked gnocchi parmigiana can be stored for a day in the refrigerator and reheated in the oven before serving.

You can prepare the potato gnocchi and keep them on the tea towel for a couple of hours at the most; in this case the cooking will be slightly longer because they will have dried in the air. Alternatively, you can freeze them and then cook them by dipping them in salted boiling water without defrosting them.


You can replace the provolone cheese with another stretched curd cheese such as mozzarella. In this case it may be necessary to drain it before adding it to the preparation.

To get the ideal texture of the gnocchi it is important to use red or aged potatoes and process them while they are still hot!