Gnocchetti artigianali alla sorrentina con scamorza affumicata e melanzane

From the recipe book of Casalinga Luciana.

From the recipe book of Casalinga Luciana.

Ingredients

– 1 large aubergine
– 200g smoked scamorza
– 1 jar of Sorrento sauce
– 1 tablespoon spicy chilli pepper
– 320 g dumplings
– 5/6 tablespoons of Delicòu extra virgin olive oil to taste
– 1 clove of garlic
– Oregano to taste
– Grated Grana Padano

  • Cooking time

    40 min.

  • Difficulty

    Easy

  • Cost

    €

The ingredients, from the Pantry, that we recommend

  • Sorrento sauce

    Sorrento sauce

    Regular price
    €4,50
    Unit price
     per 
  • Delicòu Extra Virgin Olive Oil

    Delicòu Extra Virgin Olive Oil

    Regular price
    €12,20
    Unit price
     per 
  • Spicy Chilli Pesto in Extra Virgin Olive Oil

    Spicy Chilli Pesto in Extra Virgin Olive Oil

    Regular price
    €5,60
    Unit price
     per 
  • Handcrafted buckwheat dumplings

    Handcrafted buckwheat dumplings

    Regular price
    €3,14
    Sale price
    €3,70
    Unit price
     per 

Preparation

- Cut the aubergine into cubes of approximately 1.5 cm
- Pour 5/6 tablespoons of EVO oil into a non-stick pan, add a clove of garlic, heat the oil until the garlic is colored and then remove it
- Cook the aubergines in a pan over a very high heat, turning them very often until they are all evenly browned
- Cut the scamorza into small cubes
- Cook the gnocchi, drain them, put them back in the pan, add the Sorrento sauce, chilli pepper, a generous pinch of oregano, the scamorza and mix everything well
- Lastly add the aubergines
- Pour the pasta into a baking pan, sprinkle it with grated cheese
- Bake the pasta for 5/6 minutes at 250°, until the cheese is well melted and the surface begins to brown

Suggestions

BE CAREFUL when cooking the gnocchi, taste them often and as soon as they seem ready, drain them immediately, as they overcook more easily than normal pasta
You can cook the aubergines in the oven instead of in the pan, so you use less oil
Arrange the dough evenly on a baking tray covered with baking paper
You can use classic aubergines, even the more delicate purple ones are fine, if you don't find them large, use 2 small ones

Return to Recipes