My new favourite Italian recipe is one we watched Isabella Bliss, winner of Australian Junior Masterchef, cook while we were on holidays a few years ago. The kids helped Isabella make the gnocchi and I really enjoyed the eggplant in the sauce. It was so good we had to try making it when we came home and have made it so many times since.
I have been watching My Kitchen Rules, and noticed they have made a few Gnocchi recipes and they don’t roll the gnocchi under a fork to flatten, this is what I find the most time consuming bit. Instead they roll it into a long log and just slice into 1 cm pieces, so I will try this method next time, although it is fun having the kids in the kitchen and doing this step for me!
RICOTTA GNOCCHI WITH EGGPLANT SAUCE
The original recipe uses a tin of tomatoes, I skip this and use a bottle of the Leggo’s Sugo di Pomodoro Italian Herbs with Basil, so much easier! And the kids liked the extra sauce over the eggplant.
- 1 large eggplant, cut into 1.5cm dice
- 2 tablespoons table salt
- ¼ cup olive oil
- 700g Leggo’s Sugo di Pomodoro Italian Herbs with Basil
- 250g fresh ricotta
- 200g romano cheese, grated, plus extra to serve
- 1egg, lightly beaten
- ¼ teaspoon nutmeg
- 1 cup plain flour, plus extra for dusting
- Basil leaves, to garnish
My kids helped, boy the kitchen got messy, but we had a lot of fun making dinner together
So delicious, YOU MUST TRY IT!