Gnocchi with Eggplant Cream
Mozzarella & Tomato Stuffed Potato Gnocchi
INGREDIENTS
1 package of Patarò gnocchi stuffed with tomate and mozzarella
1 eggplant
2oz of bread crumb
2tablespoons of olive oil EVO
1 basil bunch
- salt
pepper
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PREPARATION:
Wash and peel and dice the eggplant.
Boil them in salted boiling water until they are soft.
Drain and blend with a drop of olive oil EVO to obtain a semi-dense cream, if necessary adding a 1/4 cup of water. Add salt and pepper.
Boil the basil for 30 seconds in hot water, cool in water and ice, dry it and blend it with the necessary oil to obtain a sauce.
Heat in a pan a drop of olive oil EVO, add the bread crumb and make it crunchy and golden.
Cook the gnocchi in salted boiling water for 2 minutes, and sautè in a pan with the eggplant cream.
Plate and join the basil sauce.
Complete by sprinkling with crispy bread.
Suggested Occasions:
Who said you can only get gnocchi in a restaurant? Your family will think you ordered from your favorite Italian Restaurant.
Serves about 2
