Gnocchi Alla Norma Recipe
crispy eggplant, crushed tomato, whipped ricotta
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Ingredients
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Gnocchi
Crispy Eggplant
Tomato Sauce
Whipped Ricotta
Method
Gnocchi Preparation
- 1
Cook the Gnocchi
In a large pot, bring 4 liters of water to a boil and add 1 tsp of salt. Add the potato gnocchi and cook until they float to the top, approximately 2-3 minutes. Remove them from the pot and set aside.
Crispy Eggplant
- 2
Prepare the Eggplant
Slice the eggplant into 1/2 inch rounds and sprinkle with 1 tsp of salt. Let it sit for 30 minutes to draw out moisture, then pat dry with a paper towel.
- 3
Fry the Eggplant
Dredge each eggplant slice in all-purpose flour, shaking off excess. In a large skillet, heat 1 cup of olive oil over medium heat. Fry the eggplant slices until golden brown on both sides, about 3-4 minutes per side. Remove and drain on paper towels.
Tomato Sauce
- 4
Make the Sauce
In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add minced garlic cloves and sauté until fragrant, about 1 minute. Add the crushed tomatoes, red pepper flakes, and salt. Simmer for 15 minutes, stirring occasionally. Stir in fresh basil leaves before serving.
Whipped Ricotta
- 5
Whip the Ricotta
In a medium bowl, combine 250g of ricotta cheese with 2 tablespoons of heavy cream and a pinch of salt. Using a hand mixer or whisk, whip until smooth and creamy.
Assembly
- 6
Combine and Serve
In a large serving dish, mix the cooked gnocchi with the tomato sauce. Top with crispy eggplant slices and dollops of whipped ricotta. Garnish with additional basil leaves if desired, and serve immediately.
