From time immemorial, the final end of any journalism seemed to me to be articles that began with “have you ever thought.” But I have to start with just these words. That is, until my fifties, I never thought that the gnocchi can be prepared in any other way than fennel.And also I did not like it because they were often slippery.The preparation in the oven seems wonderful to me.Solve everything.
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This is lunch for the day when cooking should be done as quickly and easily as possible, because we just need to do something more important. No matter what: decide that you are the owner of your time and space. For example, I thought it was most important to turn off some dandelion lights that day – something I had not done since I was a child. The meadow was planted with fluffy balls. Maybe the next day the wind would blow.
Ever since I realized that any gnocchi can be baked in the oven, this way of preparation has come first to me. Instead of flour or boiled potatoes, taste the pizza, there are no traces of slippery epidermis, just resist the bite. Best of all, it’s the same result, no matter what kind of gnocchi you put in the oven: the ones in the picture, for example, were frozen. The joke is that half the gnocchi is ripe and half is still slightly cooked: when the tomatoes are melted, they release the juice and pour over the bottom half of the dish.
However, I recommend that you fry the chevapa earlier, which I also used in this collection of balls. But we really expect them to taste ripe, not cooked. I added them because they slightly amplify the meal, which is otherwise somewhere easy for four eaters. As with the season in mind: this is, say, a solution if the rain destroys our ability to grill.
Gnocchi with meatballs from the oven
- for 4 punches of gnocchi (can be raised)
- for 4 handfuls of cherry tomatoes
- 20 tablespoons mozzarella
- 500 g chevaps
- 3 tablespoons olive oil, salt, pepper
- supplements: herb of your choice
1. Divide the dough and form balls the size of a small walnut. Fry them quickly in a pan and set aside.
2. Preheat the oven to 200 degrees, line the original baking tray with parchment paper.
3. Shake the gnocchi (can be bought and frozen), tomatoes in a bowl, sprinkle with oil, salt, pepper, mix well and shake all together in a pan. Arrange the meatballs in the oven and push them all together in the oven.
4. Bake for 20 minutes, then take out the pan and add the mozzarella balls. Return to the oven and bake for a maximum of another 5 minutes, until the mozzarella is melted in half.
Serve by placing the baking pan on the table and letting everyone cover it with a wooden spatula, as if you are in happy company having lunch somewhere in the Italian village. We also offer a rich bouquet of fresh herbs and a light rose or beer.
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Photo and video: Sonja Ravbar