Gnocchi Alla Siciliana with Tomato Puree
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.
Easy
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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If you liked this gnocchi alla siciliana recipe, you should also try our Pasta Ncasciata Sicilia recipe
Gnocchi Alla Siciliana with Tomato Puree: Method
- 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.
- Cook for about 20 minutes, stirring every so often. Add the white wine and let it reduce over a gentle heat.
- Next, add Mutti® Tomato Puree (Passata) and cook for an additional 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 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.
