Servings: 4
Ingredients:
1 pack Smoked Scamorza
600 gr. gnocchi
2 aubergines
As needed tomato passata
2 cloves garlic
As needed grated salted ricotta
Some leaves basil
As needed extra virgin olive oil
50 gr. grated parmesan cheese
As needed salt
An appetizing recipe to cook the potato gnocchi
Directions:
Wash the aubergines and chop them into cubes. Heat some oil in a frying pan, fry the cloves of garlic until golden, then add the aubergines and sauté by stirring occasionally. When ready put them on a plate with kitchen paper to absorb the excess oil. In the same skillet dip in the tomato passata, season with salt, cover and cook over medium heat.
Meanwhile, preheat the oven to 200° C . Drop the gnocchi in abundant salted water: when they float to the surface of the water skim them out with a slotted spoon and dip in the tomato sauce.
Add the aubergines, a handful of salted ricotta, the smoked Scamorza cut into stripes, some basil leaves divided into pieces by hand and combine.
Put the gnocchi in an ovenproof dish, sprinkle with grated parmesan cheese and put into the oven for 10 minutes. Grill 2 minutes more.