This gorgeous gnocchi is presented in a rich aubergine, tomato, and basil sauce, with an extra level of flavour from ribbons of cheese and salty capers. Balsamic-glazed green leaves and pine nuts accompany this feast with a tantalising texture. U-mami!
Gnocchi Alla Norma
Gnocchi Alla Norma
with aubergine, capers & pine nuts
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 65 minutes
Ingredients:
- Aubergine
- Balsamic Glaze
- Capers
- Cooked Chopped Tomato
- Dried Oregano
- Fresh Basil
- Fresh Chilli
- Fresh Chillies
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Pine Nuts
- Potato Gnocchi
- Whole Italian-style Hard Cheese
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
- Paper Towel
PREP & NUTS
Bring a pot of salted water to the boil for the gnocchi. Pick the basil leaves and roughly chop the stalks. Place the pine nuts in a pan over a medium heat and toast for 3-5 minutes until golden brown, shifting occasionally. Keep a close eye on them; they can burn easily! Remove from the pan on completion and set aside.
AUBERGINE SAUCE
Return the pan to a medium heat with a drizzle of oil. When hot, add a single layer of aubergine pieces, the dried oregano, sliced chilli (to taste), seasoning, and fry for 5-6 minutes until softened and golden, stirring occasionally. Add the grated garlic, basil stalks, and another drizzle of oil to the pan. Cook for a further 1-2 minutes, shifting occasionally. Stir in the cooked chopped tomato and 65ml of water. Reduce the heat to low and gently simmer for 8-10 minutes until thick.
GNOCCHI
When the aubergine has 5-10 minutes to go, add the gnocchi to the boiling water and cook for 2-3 minutes, or until the gnocchi floats. Drain the gnocchi, reserving the gnocchi water. Place a nonstick pan over a medium-high heat with a drizzle of oil and a knob of butter. Once hot, fry the gnocchi in a single layer for 2-3 minutes per side, until golden. Remove from the heat and drain on paper towel.
ALMOST THERE
Once the aubergine sauce is done, add some of the reserved gnocchi water to loosen it up if it is too thick.
SAUCE FINISHING
Add the grated Italian-style hard cheese, capers (to taste), and ½ the whole basil leaves to the aubergine sauce, and season. Toss the rinsed green leaves with a drizzle of olive oil and some seasoning.
DIG IN
Dish up the gnocchi alla Norma and green leaves. Drizzle over the balsamic glaze, sprinkle over the Italian-style hard cheese shavings and toasted pine nuts, and top with a crack of black pepper. Garnish with the remaining basil leaves and serve. Buon appetito, Chef!
Fresh Basil - 5g
Pine Nuts - 10g
Aubergine - 250g
Dried Oregano - 2,5ml
Fresh Chilli - 1
Garlic Clove - 1
Cooked Chopped Tomato - 100g
Potato Gnocchi - 175g
Whole Italian-style Hard Cheese - 20g
Capers - 10g
Green Leaves - 20g
Balsamic Glaze - 20ml
PREP & NUTS
Bring a pot of salted water to the boil for the gnocchi. Pick the basil leaves and roughly chop the stalks. Place the pine nuts in a pan over a medium heat and toast for 3-5 minutes until golden brown, shifting occasionally. Keep a close eye on them; they can burn easily! Remove from the pan on completion and set aside.
AUBERGINE SAUCE
Return the pan to a medium heat with a drizzle of oil. When hot, add a single layer of aubergine pieces, the dried oregano, sliced chilli (to taste), seasoning, and fry for 6-7 minutes until softened and golden, stirring occasionally. Add the grated garlic, basil stalks, and another drizzle of oil to the pan. Cook for a further 1-2 minutes, shifting occasionally. Stir in the cooked chopped tomato and 100ml of water. Reduce the heat to low and gently simmer for 8-10 minutes until thick.
GNOCCHI
When the aubergine has 5-10 minutes to go, add the gnocchi to the boiling water and cook for 2-3 minutes, or until the gnocchi floats. Drain the gnocchi, reserving the gnocchi water. Place a nonstick pan over a medium-high heat with a drizzle of oil and a knob of butter. Once hot, fry the gnocchi in a single layer for 2-3 minutes per side, until golden. Remove from the heat and drain on paper towel.
ALMOST THERE
Once the aubergine sauce is done, add some of the reserved gnocchi water to loosen it up if it is too thick.
SAUCE FINISHING
Add the grated Italian-style hard cheese, capers (to taste), and ½ the whole basil leaves to the aubergine sauce, and season. Toss the rinsed green leaves with a drizzle of olive oil and some seasoning.
DIG IN
Dish up the gnocchi alla Norma and green leaves. Drizzle over the balsamic glaze, sprinkle over the Italian-style hard cheese shavings and toasted pine nuts, and top with a crack of black pepper. Garnish with the remaining basil leaves and serve. Buon appetito, Chef!
Fresh Basil - 10g
Pine Nuts - 20g
Aubergine - 500g
Dried Oregano - 5ml
Fresh Chilli - 1
Garlic Cloves - 2
Cooked Chopped Tomato - 200g
Potato Gnocchi - 350g
Whole Italian-style Hard Cheese - 40g
Capers - 20g
Green Leaves - 40g
Balsamic Glaze - 40ml
PREP & NUTS
Bring a pot of salted water to the boil for the gnocchi. Pick the basil leaves and roughly chop the stalks. Place the pine nuts in a pan over a medium heat and toast for 3-5 minutes until golden brown, shifting occasionally. Keep a close eye on them; they can burn easily! Remove from the pan on completion and set aside.
AUBERGINE SAUCE
Return the pan to a medium heat with a drizzle of oil. When hot, add a single layer of aubergine pieces, the dried oregano, sliced chilli (to taste), seasoning, and fry for 7-8 minutes until softened and golden, stirring occasionally. You may need to do this in batches. On completion, return all the aubergine to the pan. Add the grated garlic, basil stalks, and another drizzle of oil to the pan. Cook for a further 1-2 minutes, shifting occasionally. Stir in the cooked chopped tomato and 150ml of water. Reduce the heat to low and gently simmer for 10-12 minutes until thick.
GNOCCHI
When the aubergine has 5-10 minutes to go, add the gnocchi to the boiling water and cook for 2-3 minutes, or until the gnocchi floats. Drain the gnocchi, reserving the gnocchi water. Place a nonstick pan over a medium-high heat with a drizzle of oil and a knob of butter. Once hot, fry the gnocchi in a single layer for 2-3 minutes per side, until golden. You may need to do this step in batches. Remove from the heat and drain on paper towel.
ALMOST THERE
Once the aubergine sauce is done, add some of the reserved gnocchi water to loosen it up if it is too thick.
SAUCE FINISHING
Add the grated Italian-style hard cheese, capers (to taste), and ½ the whole basil leaves to the aubergine sauce, and season. Toss the rinsed green leaves with a drizzle of olive oil and some seasoning.
DIG IN
Dish up the gnocchi alla Norma and green leaves. Drizzle over the balsamic glaze, sprinkle over the Italian-style hard cheese shavings and toasted pine nuts, and top with a crack of black pepper. Garnish with the remaining basil leaves and serve. Buon appetito, Chef!
Fresh Basil - 15g
Pine Nuts - 30g
Aubergine - 750g
Dried Oregano - 7,5ml
Fresh Chillies - 2
Cooked Chopped Tomato - 300g
Garlic Cloves - 3
Potato Gnocchi - 525g
Whole Italian-style Hard Cheese - 60g
Capers - 30g
Green Leaves - 60g
Balsamic Glaze - 60ml
PREP & NUTS
Bring a pot of salted water to the boil for the gnocchi. Pick the basil leaves and roughly chop the stalks. Place the pine nuts in a pan over a medium heat and toast for 3-5 minutes until golden brown, shifting occasionally. Keep a close eye on them; they can burn easily! Remove from the pan on completion and set aside.
AUBERGINE SAUCE
Return the pan to a medium heat with a drizzle of oil. When hot, add a single layer of aubergine pieces, the dried oregano, sliced chilli (to taste), seasoning, and fry for 8-9 minutes until softened and golden, stirring occasionally. You may need to do this in batches. On completion, return all the aubergine to the pan. Add the grated garlic, basil stalks, and another drizzle of oil to the pan. Cook for a further 1-2 minutes, shifting occasionally. Stir in the cooked chopped tomato and 200ml of water. Reduce the heat to low and gently simmer for 10-12 minutes until thick.
GNOCCHI
When the aubergine has 5-10 minutes to go, add the gnocchi to the boiling water and cook for 2-3 minutes, or until the gnocchi floats. Drain the gnocchi, reserving the gnocchi water. Place a nonstick pan over a medium-high heat with a drizzle of oil and a knob of butter. Once hot, fry the gnocchi in a single layer for 2-3 minutes per side, until golden. You may need to do this step in batches. Remove from the heat and drain on paper towel.
ALMOST THERE
Once the aubergine sauce is done, add some of the reserved gnocchi water to loosen it up if it is too thick.
SAUCE FINISHING
Add the grated Italian-style hard cheese, capers (to taste), and ½ the whole basil leaves to the aubergine sauce, and season. Toss the rinsed green leaves with a drizzle of olive oil and some seasoning.
DIG IN
Dish up the gnocchi alla Norma and green leaves. Drizzle over the balsamic glaze, sprinkle over the Italian-style hard cheese shavings and toasted pine nuts, and top with a crack of black pepper. Garnish with the remaining basil leaves and serve. Buon appetito, Chef!
Fresh Basil - 20g
Pine Nuts - 40g
Aubergine - 1kg
Dried Oregano - 10ml
Fresh Chillies - 2
Garlic Cloves - 4
Cooked Chopped Tomato - 400g
Potato Gnocchi - 700g
Whole Italian-style Hard Cheese - 80g
Capers - 40g
Green Leaves - 80g
Balsamic Glaze - 80ml
Woolies Products in this dish
