Italiano
The recipes of traditional Neapolitan cuisine.
For the gnocchi entrust to your confidence dealer of fresh pasta. For provolone , if you prefer the once produced in Vico Equense it’s not wrong . For the sauce , you could also use San Marzano tomatoes compared to the pulp . To you , free will . Only one rule. Don’t cook a few . They will ask you more .
Ingredients (for 4 people):
1000 g dumplings
750 g chopped tomatoes
200g minced meat
250 g provolone
1 small shallot
50 g grated Parmesan cheese
butter
oil
basil
Making of recipe.
Finely chop the onion and pour into a saucepan along with the minced meat . Brown the meat and then add the chopped tomatoes and basil . Heat for about 30 minutes. Cut into diceds the provolone . In a separate pan , cook the gnocchi in the water with a slotted spoon and remove them when they come to the surface. Grease a baking dish , preferably earthenware , with butter and a small amount of sauce , and you have alternating layers dumplings after they are mixed with the sauce ( not all, preserve a bit ‘ to put over the gnocchi ) and provolone . Sprinkle the surface of the remaining sauce and Parmesan cheese. Bake 15 minutes in preheated oven , operating the grill if you want to be crispy, above all in the last minutes .
