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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Gnocchi Alla Norma?
The preparation time for Gnocchi Alla Norma with aubergine, capers & pine nuts is between 25 and 40 minutes.
What is the total time required to make Gnocchi Alla Norma with aubergine, capers & pine nuts?
The total time required to make Gnocchi Alla Norma with aubergine, capers & pine nuts is between 45 and 65 minutes.
How many servings does Gnocchi Alla Norma provide?
4 servings
What are the main ingredients in Gnocchi Alla Norma?
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
What is the nutritional information of Gnocchi Alla Norma?
Calories: 590, Carbs: 82 grams, Fat: grams, Protein: 18.9 grams, Sugar: 35.5 grams, Salt: 1096 grams
How do I prepare Gnocchi Alla Norma?
ALMOST THERE: Once the aubergine sauce is done, add some of the reserved gnocchi water to loosen it up if it is too thick. 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. 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!
What should be prepared from my kitchen to make Gnocchi Alla Norma?
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
How many calories does Gnocchi Alla Norma have?
590 calories
How much fat content does Gnocchi Alla Norma have?
grams
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