How To Make Gnocchi alla norma
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Serves:
Ingredients
- 2 large eggplants
- 1/4 cup olive oil
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried oregano
- Salt and pepper, to taste
- 1 lb potato gnocchi
- 1/4 cup grated Parmesan cheese
- Fresh basil, for garnish
Instructions
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Preheat the oven to 400°F. Slice the eggplants into 1/4 inch thick rounds and place them on a baking sheet. Brush both sides with olive oil and season with salt and pepper. Bake for 20-25 minutes, or until golden brown. Set aside.
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In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
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Stir in the crushed tomatoes, dried oregano, salt, and pepper. Simmer for 10 minutes.
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Meanwhile, bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions, then drain.
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Add the baked eggplant slices to the tomato sauce and simmer for an additional 5 minutes.
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Stir in the cooked gnocchi and toss to coat in the sauce.
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Serve hot, garnished with grated Parmesan cheese and fresh basil.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Cholesterol : 0mg
- Sodium : 600mg
- Total Carbohydrates : 70g
- Dietary Fiber : 8g
- Sugar : 10g
- Protein : 10g
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