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.

30 min (COOK TIME: 30 min)

Easy

4 people

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

Method

  1. 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.
  2. Cook for about 20 minutes, stirring every so often. Add the white wine and let it reduce over a gentle heat.
  3. Next, add the passata and cook for a further 10 minutes; finally, add a little parsley and the basil.
  4. Meanwhile, cook the gnocchi in plenty of salted boiling water, drain when they come to the surface and top with the prepared sauce.
  5. Lastly, add the diced mozzarella, mix, and serve hot.
  6. 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.

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Also made with: Passata

Passata

Mutti® Mary

10 min

Challenging


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