Gnocchi alla Norma
Okay, we touched base already on the classic Pasta alla Norma, we played around with adding meat to it for all us carnivores out there, but let’s bow play with the carbs here!
Why not switch up the traditional pasta for another Italian beloved - gnocchi?!
Gnocchi, a type of Italian dumpling made from a variety of ingredients, though the most common and well-known version is made with potatoes.
But I’m sure everyone knows that by now. But did you know this?
Gnocchi have ancient origins, tracing back to Roman times. The word “gnocchi” is derived from the Italian word “nocchio,” meaning a knot in wood, or from “nocca,” meaning knuckle.
The earliest forms of gnocchi were made from a porridge-like mixture of semolina and eggs. During the Middle Ages and Renaissance gnocchi evolved into several regional varieties across Italy and ingredients like breadcrumbs, cheese and various flours were used. The modern potato-based gnocchi didn’t emerge until potatoes were introduced to Europe from South America in the 16th century. This version finally gained popularity in Italy by the 17th century.
Cook the gnocchi in salted water for a minute and keep 100 ml of the water, then on a tablespoon of oil in a nonstick pan fry the gnocchi until golden for about 2 minutes.
In another pan fry diced aubergine over 2 tablespoons of oil for 3-4 minutes, then season with salt and pepper.
Then take out the aubergines and set them aside, then add the tomatoes with water, minced garlic and chopped basil, then simmer for about 20 minutes.
Once the sauce is done, stir in salted ricotta, aubergines and gnocchi and top with freshly grated pecorino romano cheese.
Gnocchi alla Norma
Ingredients
Instructions
- Cook the gnocchi in salted water for a minute and keep 100 ml of the water, then on a tablespoon of oil in a nonstick pan fry the gnocchi until golden for about 2 minutes.
- In another pan fry diced aubergine over 2 tablespoons of oil for 3-4 minutes, then season with salt and pepper.
- Then take out the aubergines and set them aside, then add the tomatoes with water, minced garlic and chopped basil, then simmer for about 20 minutes.
- Once the sauce is done, stir in salted ricotta, aubergines and gnocchi and top with freshly grated pecorino romano cheese.
