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Nóqui and eggplant





7 unit

Egg, yolk

2 unit

Type 2 wheat flour

60 oz


2 unit

Extra virgin olive oil

40 fl oz


4 wedges

Ground turkey meat

70 oz

Homemade tomato sauce

1 cup

second courses from Chile

Nóqui and eggplant

Nóqui and eggplant

with meat with gluten with eggs source of B vitamins high in iron high in calcium source of C vitamins source of D vitamins high in potassium

ready in

2 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Spanish with google translate

Nóqui and eggplant

Potato salad with eggplant and olive oil

Nóqui and eggplant step 1

step 1

In a pot with two tablespoons of salt, cook the potatoes with skin so they do not absorb so much moisture, then peel them, grind them and take them to the oven for 5 minutes to dry them a little

Nóqui and eggplant step 2

step 2

To the ground potatoes add the 2 egg yolks, season with salt, pepper, nutmeg and a dash of olive oil, begin to mix adding small amounts of flour to obtain a potato dough

Nóqui and eggplant step 3

step 3

Once made the dough cut small balls and start with the palms of the hands to stretch in the inn making lulos, portions these lulos of mass in pieces of 4 centimeters aprx and to reserve

Nóqui and eggplant step 4

step 4

Cut the eggplants into slices and bring to the frying pan with a clove of garlic and olive oil brown on both sides and reserve

Nóqui and eggplant step 5

step 5

For the sauce to heat a frying pan and to add the olive oil next to the chopped garlic incorporate the ground meat, the tomato sauce and the golden aubergines, cook for 7 minutes on low heat

Nóqui and eggplant step 6

step 6

In a saucepan with boiling salted water, cook the gnocchi until they are afloat (3 minutes apx), remove them and add them to the sauce and serve

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