Eggplant Treasure with Gnocchi

Preparation

1. STEP 1 OF 8

   Wash and dry the eggplants, remove the ends, and cut them into long, thin slices.

2. STEP 2 OF 8

   In a pan, heat the seed oil to 180 °C and fry the eggplant slices until golden. Drain them on absorbent paper to remove excess oil.

3. STEP 3 OF 8

   In a pan, pour a drizzle of olive oil, a peeled garlic clove, and the tomato puree. Salt to taste, add basil leaves, cover with a lid, and let cook over medium-low heat for about 30 minutes.

4. STEP 4 OF 8

   In boiling salted water, cook the gnocchi and, once ready, pour them into the tomato sauce and mix well.

5. STEP 5 OF 8

   Cover a baking dish with butter and breadcrumbs, line it with the eggplant slices leaving some eggplant over the edge to close the treasure.

6. STEP 6 OF 8

   Pour some of the gnocchi over the eggplants, add diced scamorza cheese and Parmesan. Add the remaining gnocchi and close the treasure with the eggplants.

7. STEP 7 OF 8

   Pour some sauce on top and bake at 180 °C for 10-15 minutes, until a light crust forms.

8. STEP 8 OF 8

   Serve hot and enjoy!

Suggestions

• Baking dish

• Pan

• Stove

General Information

Analysis

Macronutrients (100 gr)