Easy Italian

Roman gnocchi with caponata

Name: Baked Roman gnocchi recipe with eggplant
Yield: 4
Cuisine: /italian
Ingredients: 2 eggs; 165g fine semolina flour; 500ml milk; 20.00 ml finely chopped thyme leaves, plus extra to serve; 80g parmesan; Vegetable oil, to fry; 60ml thickened cream; Basil leaves, to serve; 40.00 ml extra virgin olive oil; 1/2 red capsicum, finely chopped; 1 eschalot, finely chopped; 30.00 ml red wine vinegar; 1 small eggplant, peeled, finely chopped; 2 trussed tomatoes, very ripe, finely chopped; 20.00 ml raisins; 1 tsp caster sugar; 1 tsp sherry vinegar; 20.00 ml pine nuts, toasted, plus extra to serve

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https://healthimprovements.info/recipes/baked-roman-gnocchi-recipe-eggplant/i0f9xllu — Roman gnocchi with caponata

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by Alla Wolf-Tasker

Chef and delicious. Produce Awards judge

Aug 09, 2019

Fresh Italian flavours abound in this comforting pasta dish the whole family will love. .

2 eggs
165g fine semolina flour
2 cups (500ml) milk
1 tbs finely chopped thyme leaves, plus extra to serve
1 cup (80g) finely grated parmesan, plus extra to scatter
Vegetable oil, to fry
1/4 cup (60ml) thickened cream
Basil leaves, to serve

Caponata

2 tbs extra virgin olive oil
1/2 red capsicum, finely chopped
1 eschalot, finely chopped
1 1/2 tbs red wine vinegar
1 small eggplant, peeled, finely chopped
2 trussed tomatoes, very ripe, finely chopped
1 tbs raisins
1 tsp caster sugar
1 tsp sherry vinegar
1 tbs pine nuts, toasted, plus extra to serve

Method

1.

Grease the base and sides of a 20cm x 30cm deep heatproof tray and line with baking paper. To make the gnocchi, place the eggs and flour together in a non-stick saucepan. Add the milk and whisk until smooth. Place pan over medium-low heat and cook, stirring frequently, for 13-15 minutes or until thick and smooth. Remove from heat and whisk in thyme and parmesan. Season. Pour mixture into prepared tray and set in fridge.
2.

Meanwhile, for the caponata, heat the oil in a saucepan over medium heat. Add capsicum and eschalot and cook, stirring occasionally, for 5-6 minutes or until vegetables are softened. Add the red wine vinegar and scrape the bottom of the pan with a wooden spoon to deglaze. Add eggplant and cook, stirring occasionally, for 10-12 minutes or until eggplant is soft. Stir in the tomato, raisins, sugar, sherry vinegar and pine nuts. Reduce heat to low and cook gently for 25-30 minutes or until caponata is soft. Season.
3.

Preheat oven to 200°C. When pasta is set, cut out 5cm rectangles and place on a tray. Heat a large non-stick frypan with 2cm vegetable oil over medium-high heat. Cook gnocchi in batches for 2 minutes, turn, then cook for a further 2 minutes or until golden. Remove with a slotted spoon and drain on paper towel.
4.

Place gnocchi in a single layer, slightly overlapping, in the base of a large deep ovenproof dish. Drizzle cream over the top and scatter with extra parmesan. Bake for 8-10 minutes or until parmesan is golden and cream has thickened. Season.
5.

Spoon the caponata over the gnocchi and scatter with extra pine nuts, thyme leaves, parmesan and basil to serve.