Sicilian Gnocchi Norma
Classic flavours for a classic dish. One of my favourites!
Now this recipe is a classic and is bound to warm your soul – perfect or those autumnal evenings.
It’s exactly the dish I think of when I hear the word ‘Mediterranean’ and celebrates some of my favourite vegetables such as the Aubergine and Tomatoes.
2 tbsp olive oil
1 aubergine, cut into 1cm pieces
3 cloves garlic, finely chopped
½ or 1 red chilli, deseeded and finely chopped
500g cherry tomatoes
Salt and freshly ground black pepper
450g pack Dell'Ugo Fresh Potato Gnocchi (Buy now)
115g baby spinach
Heat the oil in a large pan with a lid, add the aubergines and cook for 2-3 minutes until starting to brown. Reduce the heat and stir in the garlic. Cover and cook for 5- 7 minutes, stirring occasionally until softened.
Stir in the chilli and cook for 2 minutes, then add the cherry tomatoes. Stir well and cook for 5-6 minutes, stirring occasionally, until the tomatoes have softened and start to collapse. Gently squash most of them with the back of a fork and season to taste.
Meanwhile cook the gnocchi according to pack instructions, when they float to the top, remove with a slotted spoon into the tomato sauce. Add a little of the pasta water to loosen the sauce if necessary.
Add the spinach and stir until the spinach has wilted. Serve immediately.