Today a first course that has given me a lot of satisfaction, the GNOCCHI WITHOUT POTATOES WITH EGGPLANT AND TUNA… I assure you, a delicacy. I had some friends over for lunch and I didn’t want to, but above all I didn’t have the time to make the classic potato gnocchi. So I put together water, flour, and oil and made some super quick and delicious gnocchi with this truly amazing eggplant, tomato, and tuna sauce. Try it too and let me know!!!!
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Days
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 12 oz gnocchi (made from flour)
- 10.5 oz oval black eggplant
- 6.3 oz tuna in oil
- 2 anchovies in oil
- to taste extra virgin olive oil
- to taste salt
- 3 cluster tomatoes
- to taste basil
- 3.5 oz bread
Tools
- Blender
- 1 Pan
- 1 Grater
Steps
The first thing to do is the gnocchi without flour, you will find the recipe among the ingredients
Cut the tomatoes into pieces.
Also cut the eggplant into chunks.
In a pan, heat the EVO oil and minced garlic.
Add the eggplants.
When the eggplant has absorbed the oil well and softened, add the anchovy fillets.
Add the tomatoes.
the basil.
In a blender, coarsely grate the bread.
Toast it in a pan with a drizzle of EVO oil.
Add a ladle of hot water.
Pour the gnocchi directly into the pan with the sauce and sauté them.
Add the tuna.
and finish with the fried bread crumble.
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