Gnocchi alla siciliana
Made with Passata
Tomato Puree retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste.
Easy
Ingredients
-
1
kg
potato gnocchi
-
1
aubergine
-
1
mozzarella ball
-
300
g
Mutti passata
-
160
ml
white wine
-
1
clove
garlic
-
4
leaves
fresh basil
-
parsley
-
hot red chilli pepper
-
extra virgin olive oil
-
salt
If you liked this gnocchi alla siciliana recipe, you should also try our Pasta Ncasciata Sicilia recipe
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If you liked this gnocchi alla siciliana recipe, you should also try our Pasta Ncasciata Sicilia recipe
Gnocchi alla siciliana: Method
- Trim the aubergine and dice. Heat the oil in a frying pan and gently fry the garlic, the aubergine pieces and a little hot pepper.
- Cook for about 20 minutes, stirring every so often. Add the white wine and let it reduce over a gentle heat.
- Next, add the passata and cook for a further 10 minutes; finally, add a little parsley and the basil.
- Meanwhile, cook the gnocchi in plenty of salted boiling water, drain when they come to the surface and top with the prepared sauce.
- Lastly, add the diced mozzarella, mix, and serve gnocchi alla siciliana hot.
- As a variation, you can also add a handful of finely chopped walnuts to the sauce. Instead of the mozzarella, you can use pecorino shavings.
