Gnocchi Siciliana Recipe
Make Gnocchi Siciliana Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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SPECIALITÃ DELLA CASA
Method
SPECIALITÃ DELLA CASA
- 1
Scrub the potatoes. Boil or bake until tender. Peel while still warm and mash to smooth lumps-free puree; let cool slightly.
- 2
Move the potatoes to a mixing bowl. Add flour, egg, and 1.5 tsp salt. Mix with a fork, then knead briefly on a floured surface until a soft, cohesive dough forms.
- 3
Divide dough into four pieces. Roll each piece into a long rope about 1.5 cm thick. Cut into 1.5 cm pieces. Use a fork to create ridges on each gnocchi if desired.
- 4
Bring a large pot of salted water to a boil. Drop gnocchi in batches and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and keep warm.
- 5
While gnocchi cooks, dice the eggplant and toss with a pinch of salt. In a pan, heat 1 tablespoon olive oil; sauté eggplant until golden and soft. Remove and set aside.
- 6
In a separate large skillet, warm 1 tablespoon olive oil over medium heat. Add chopped onion and garlic; sauté until translucent and fragrant.
- 7
Pour in tomato passata and simmer for 8-10 minutes. Stir in olives, capers, raisins, and pine nuts; cook another 2-3 minutes. Season with pepper (and salt to taste) and torn basil leaves.
- 8
Add the cooked gnocchi to the sauce; toss to coat. Stir in the grated Pecorino cheese. Serve hot with extra basil and cheese on top.
