Potato Gnocchi Recipe
Sicilian caponata, graffiti eggplant, parmigiano reggiano
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Ingredients
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Gnocchi Ingredients
Caponata Ingredients
Serving Ingredients
Method
Gnocchi Preparation
- 1
Cook the Potatoes
Boil the potatoes in salted water until tender. Drain and let them cool slightly, then peel.
- 2
Make the Dough
Pass the potatoes through a ricer or mash them until smooth. Allow to cool completely. In a large bowl, mix the mashed potatoes with flour, egg, and salt until a dough forms. Knead gently on a floured surface until smooth.
- 3
Shape the Gnocchi
Divide the dough into smaller portions. Roll each portion into a rope about 1/2 inch thick. Cut into 1-inch pieces. Optionally, use a fork to create ridges on each piece.
- 4
Cook the Gnocchi
Bring a large pot of salted water to a boil. Add the gnocchi in batches, cooking until they float to the surface (about 2-3 minutes). Remove with a slotted spoon and set aside.
Caponata Preparation
- 5
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add diced onion, celery, and graffiti eggplant. Sauté until vegetables are tender, about 5-7 minutes.
- 6
Add Remaining Ingredients
Stir in the diced tomato, olives, capers, red wine vinegar, sugar, salt, and pepper. Cook for another 10-15 minutes, stirring occasionally, until the mixture thickens. Adjust seasoning to taste.
Serving
- 7
Combine and Serve
In a large serving bowl, combine the cooked gnocchi with the caponata. Top with grated Parmigiano Reggiano and serve warm.
