Sicilian style gnocchi
A classic, hearty, Italian dish perfect for large gatherings. If you’re looking for a bit of variation, add a handful of chopped walnuts to the sauce whilst cooking. Or, try shavings of pecorino cheese instead of the mozzarella.
Serves: 4
Ingredients:
- 1kg of potato gnocchi
- 1 aubergine
- 1 mozzarella
- 300g of Polpa – Tomato purée
- 160ml of white wine
- 1 clove of garlic
- 4 basil leaves
- Parsley
- Chilli
- Extra virgin olive oil
- Salt
Method:
- Clean and dice the aubergine. Heat the oil in a pan and lightly sauté the garlic, aubergine and some chilli. Cook for 20 minutes, stirring occasionally.
- Add the white wine and let it evaporate over a low heat. Then add the Polpa – Tomato purée and cook for another 10 minutes, then add parsley and basil.
- Meanwhile cook the gnocchi in boiling salted water, drain when they come to the surface and add the sauce. Lastly, add the mozzarella pieces. Stir and serve hot.
What’s your favourite kind of pasta to cook? Let us know in the comments below.
Recipe courtesy of Mutti Solo Pomodoro. For more recipes, visit their website.
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