Gnocchi alla siciliana

Gnocchi alla siciliana

Made with Tomato Puree

Mutti® Tomato Puree (Passata) is sun-ripened 100% Italian tomatoes transformed into sweet velvety puree with just a touch of Mediterranean sea salt. After eliminating the skin and seeds, the tomatoes are pureed to achieve a smooth, luxurious texture while maintaining their bright red color and naturally sweet flavor. Fantastic in marinara sauce, tomato soup, or even a Bloody Mary. 

cooking sketch 30 min (COOK TIME: 30 min)

cooking sketch Easy

4 people

Ingredients

  • ~2 lbs. potato gnocchi
  • 1 eggplant
  • 1 mozzarella ball, diced
  • 1 1/4 cup bottle Mutti Tomato Puree
  • 2/3 cup white wine
  • 1 clove garlic
  • 4 leaves fresh basil
  • parsley
  • red chili pepper flakes
  • 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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Method

  1. Trim the eggplant and dice. Heat the oil in a frying pan and gently fry the garlic, the eggplant pieces and a pinch of chili 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 Mutti® Tomato Puree (Passata) and cook for an additional 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: Tomato Puree


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