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Gnocchi Sicily style

  • Course: Main Course
  • Skill Level: Beginner
  • Servings : 4
  • Prep Time : 6m
  • Cook Time : 21m
Italian pasta recipe with eggplants, basil, and two types of cheese.


  • 500g Al Wadi Al Akhdar gnocchi
  • 1/3 Cup all-purpose flour
  • 2 Tsp Salt
  • 1 Tsp black pepper
  • 2 Large eggplants, diced
  • 2 Cups vegetable oil
  • 1½ Cup Al Wadi Al Akhdar extra virgin olive oil
  • 3 Cloves of garlic, crushed
  • 12 Fresh basil leaves, finely chopped
  • 1.5kg Peeled tomatoes
  • 150g Buffalo mozzarella cheese, diced
  • Fresh basil sprig
  • Freshly grated parmesan cheese

Step 1

Place the flour in a bowl and season with the salt, pepper.

Step 2

Roll the eggplant in the seasoned flour until coated all over.

Carefully shake off any excess flour.

Step 3

Fry the eggplant in the vegetable oil.

Remove the eggplant with a slotted spoon and drain thoroughly on absorbent paper towels.

Step 4

Heat the olive oil in a skillet. Add crushed garlic and sauté for 30 seconds until golden.

Step 5

Add basil and peeled tomatoes over a medium heat for 2 minutes.

Step 6

Cook the pasta according to pack instructions. Drain thoroughly and tip it over the skillet.

Step 7

Pour the cooked gnocchi over the fried eggplant and toss the ingredient together.

Season with salt & black pepper to taste.

Step 8

Sprinkle the buffalo mozzarella cheese on top and drizzle with olive oil.

Step 9

Garnish with a fresh basil sprig and serve immediately with grated Parmesan cheese.

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