Gnoccho Romano Recipe
Gnoccho Romano is a traditional Italian dish made with potato gnocchi and various flavorful ingredients like eggplant and soppressata. The dish features a harmonious blend of soft gnocchi, tender eggplant, and savory meats, all enhanced by the rich taste of olive oil and garlic, delivering a robust and hearty flavor profile. Here's how to prepare it at home.
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Ingredients
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Gnocchi and Ragout
Method
Preparation
Prepare the Eggplant Ragout
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Cook the Eggplant
Add the diced eggplant to the skillet, season with salt and black pepper, and cook until the eggplant is soft and slightly browned, about 8-10 minutes.
Add Soppressata and Tomatoes
Stir in the sliced soppressata and cook for another 2-3 minutes. Then, add the diced tomatoes and crushed red pepper flakes. Let the ragout simmer for about 10-15 minutes, stirring occasionally.
Finish with Basil
Once the ragout has thickened, stir in the chopped fresh basil and adjust seasoning with salt and pepper as needed. Remove from heat.
Cook the Gnocchi
In a separate pot, bring salted water to a boil. Add the potato gnocchi and cook according to package instructions until they float to the surface (usually 2-4 minutes).
Combine Gnocchi and Ragout
Using a slotted spoon, transfer the cooked gnocchi to the skillet with the ragout. Gently toss to combine and heat through.
Serve
Serve the gnocchi hot, garnished with grated Parmesan cheese and additional fresh basil if desired.