Steps

• Place the potatoes with their skins still on in cold water and bring to a boil. Once boiling, cook the potatoes for about 30 minutes, or until soft.

  Mash the potatoes with a potato masher and collect the puree in a large bowl.

  Salt the potatoes to taste and start gradually adding the remilled semolina.

  

• Knead with your hands, continuing to add all the semolina until it’s finished, at which point you should have a firm and slightly sticky dough.

  Do not add more flour as it may compromise the softness of the gnocchi once cooked.

  

• Divide the dough into pieces and then form ropes by rolling the dough under the palms of your hands.

  Cut the gnocchi to your preferred size with a knife.

  You can then choose whether to leave your gnocchi smooth, or to score them with a fork or gnocchi board.

  

• Heat a splash of oil in a pan. Add the peeled and slightly crushed garlic clove, and as soon as the garlic starts to sizzle, add the tomato sauce or pulp.

  Season with salt and basil and cook for at least 15-20 minutes.

  

• Wash an eggplant under running water, trim the stem, then cut it into strips and then into small cubes.

  

• Lightly flour the eggplant cubes and fry them in plenty of hot peanut oil.

  

• Cook the gnocchi in plenty of salted water, and when they float, remove them with a skimmer.

  

• Place the gnocchi in a large bowl and dress them with the tomato sauce.

  Add the previously diced and dried mozzarella with absorbent kitchen paper, also add the fried eggplant.

  

• Before finishing, add half of the total grated Parmesan cheese and mix.

  Pour everything into a baking dish, level, sprinkle the surface with the remaining Parmesan cheese, and bake in a static oven at 350°F for about 20 minutes, the time needed to gratin the gnocchi alla parmigiana.

  Once ready, serve them piping hot.