Eggplants with Gnocchi alla Sorrentina a main dish I would say, very tasty and was very appreciated at our lunch with the sisters!
The “alla sorrentina” sauce, typical of Campania, requires a rich and excellent tomato sauce, fresh and fragrant basil leaves, and a melty mozzarella, and it is its perfect match with potato gnocchi!!!!
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I have opened a channel of recipes open to all and free on WhatsApp, no notifications and no sound, to which you can subscribe by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F, and every day you will be able to read a sweet recipe and a savory one!
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I suggest other recipes with gnocchi from potatoes and with eggplants:
recipes with gnocchi
recipes with eggplants
EGGPLANTS WITH GNOCCHI ALLA SORRENTINA
The ASI kitchen
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
#adv
- 4 eggplant (plump and firm)
- 1 kg potato gnocchi
- 700 g tomato sauce (for me today PETTI)
- 12 oz mozzarella
- 1 clove garlic
- to taste extra virgin olive oil
- to taste basil
- to taste salt
- 1 pinch pepper
- 3.5 oz Parmigiano Reggiano DOP (grated)
Tools
#adv
- Knife
- Cutting board
- Baking dish
- Saucepan
- Colander
- Spoon
- Pan
- Kitchen scale G3Ferrari G20062
Preparation of the Recipe Eggplants with Gnocchi alla Sorrentina
For this appetizing first dish and very inviting eggplants with potato gnocchi alla sorrentina, I prepare the eggplants by removing the stalk, washing them, and drying them well with appropriate paper or a clean cloth.
I cut them in half and score the flesh with intersecting lines to make a diamond pattern.
I brush the eggplants with a little oil and arrange them on the baking tray lined with parchment paper with the cuts the incisions on the flesh facing the tray.
I put in the oven at 350°F for about 40 minutes or until the flesh is soft and tender.
Personally, after about 30 minutes, I turned them over, maybe an unnecessary move but…what can I say, I did it!
Once cooked, I let them cool and with a spoon, I take a good part of it, always leaving a centimeter on the skin of the eggplant halves.
In a pan, I put the EVO oil, and when it is hot, I add the garlic clove, letting it brown.
Then I add the flesh of the eggplants and let it flavor for 3/4 minutes.
I pour in the tomato sauce, adjust with salt and pepper, and also add part of the basil.
I let it cook for 15 minutes then turn off the flame of the stove.
In a saucepan, I bring to a boil abundant salted water and cook the potato gnocchi which are ready to be seasoned when they float to the surface.
I then drain the potato gnocchi and pour them into the pan with the tomato sauce, adding 2/3 of the mozzarella in pieces and part of the grated cheese.
I place the eggplant halves on the baking tray and fill them with the already seasoned gnocchi, add the remaining mozzarella, sprinkle with grated Parmigiano Reggiano and put in the oven immediately at 400°F for just 10 minutes, finishing the cooking in grill mode to brown the eggplants with gnocchi prepared with potato alla sorrentina well!
A nice first, I would say a rich tasty and Mediterranean main dish!
Enjoy your meal!
Annalisa
Instead of the classic potato gnocchi, we can make this alla sorrentina dish with bread gnocchi or with ricotta gnocchi
