Sicilian style gnocchi
<p>A classic, hearty, Italian dish perfect for large gatherings. If you’re looking for a bit of variation, add a handful of chopped walnuts to the sauce whilst cooking. Or, try shavings of pecorino cheese instead of the mozzarella.</p>
<p><strong><span style="text-decoration: underline;">Serves:</span></strong> 4</p>
<p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p>
<ul>
<li>1kg of potato gnocchi</li>
<li>1 aubergine</li>
<li>1 mozzarella</li>
<li>300g of Polpa – Tomato purée</li>
<li>160ml of white wine</li>
<li>1 clove of garlic</li>
<li>4 basil leaves</li>
<li>Parsley</li>
<li>Chilli</li>
<li>Extra virgin olive oil</li>
<li>Salt</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method:</span></strong></p>
<ol>
<li>Clean and dice the aubergine. Heat the oil in a pan and lightly sauté the garlic, aubergine and some chilli. Cook for 20 minutes, stirring occasionally.</li>
<li>Add the white wine and let it evaporate over a low heat. Then add the Polpa – Tomato purée and cook for another 10 minutes, then add parsley and basil.</li>
<li>Meanwhile cook the gnocchi in boiling salted water, drain when they come to the surface and add the sauce. Lastly, add the mozzarella pieces. Stir and serve hot.</li>
</ol>
<p>What’s your favourite kind of pasta to cook? Let us know in the comments below.</p>
<p><em>Recipe courtesy of Mutti Solo Pomodoro. For more recipes, <a href="http://intl.mutti-parma.com/recipes/" target="_blank"><strong><span style="text-decoration: underline;">visit their website.</span></strong></a></em></p>
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