Gnocchi alla Norma

Golden fried eggplant, rich tomato sauce and fluffy potato gnocchi, finished with ricotta salata and fresh basil.

• Prep 15 min
• Cook 25 min
• Serves 4

Ingredients

• 800 g ALG potato gnocchi
• 2 medium eggplants
• 400 g tomato passata
• 1 tsp tomato paste
• 1/2 onion, finely chopped
• 1 garlic clove, crushed
• 1 small bunch fresh basil
• 120 g ricotta salata, coarsely grated
• 500 ml extra virgin olive oil
• Salt, to taste

Method

1. Cut the eggplants into 2 cm cubes. Fry in hot oil at 170–175°C until deeply golden. They should be soft inside and slightly crisp outside. Set aside.
2. In a large pan, heat a little olive oil. Add the onion and cook gently for 4–5 minutes until soft. Add the crushed garlic and cook for another 30 seconds.
3. Stir in the tomato paste and cook for 2 minutes to intensify the flavour.
4. Add the passata and season lightly with salt. Simmer for 12–15 minutes until slightly thickened. Stir in fresh basil and half of the fried eggplant.
5. Cook the gnocchi in salted boiling water. Once they float, transfer them directly into the sauce. Toss gently and add a small handful of ricotta salata to bind everything together.

Chef’s tip

Fry the eggplant in small batches at 170–175°C so it turns golden and tender without becoming soggy.

To serve

Serve topped with the remaining eggplant, plenty of ricotta salata and fresh basil leaves. Serve immediately while the gnocchi are soft and the eggplant is still beautifully textured.