Gnocchi Sicily style2015-07-20
- Course: Main Course
- Skill Level: Beginner
- Servings : 4
- Prep Time : 6m
- Cook Time : 21m
- 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
Place the flour in a bowl and season with the salt, pepper.
Roll the eggplant in the seasoned flour until coated all over.
Carefully shake off any excess flour.
Fry the eggplant in the vegetable oil.
Remove the eggplant with a slotted spoon and drain thoroughly on absorbent paper towels.
Heat the olive oil in a skillet. Add crushed garlic and sauté for 30 seconds until golden.
Add basil and peeled tomatoes over a medium heat for 2 minutes.
Cook the pasta according to pack instructions. Drain thoroughly and tip it over the skillet.
Pour the cooked gnocchi over the fried eggplant and toss the ingredient together.
Season with salt & black pepper to taste.
Sprinkle the buffalo mozzarella cheese on top and drizzle with olive oil.
Garnish with a fresh basil sprig and serve immediately with grated Parmesan cheese.
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