Semi-wholemeal focaccia with cherry tomatoes and garlic
by
7 recipes
Nóqui and eggplant
ingredients
servings
1
Potatoes
7 unit
Egg, yolk
2 unit
Type 2 wheat flour
60 grams
Aubergine
2 unit
Extra virgin olive oil
40 mL
Garlic
4 wedges
Ground turkey meat
70 grams
Homemade tomato sauce
1 cup
second courses from Chile
Nóqui and eggplant
Nóqui and eggplant
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Spanish
with 
description
Potato salad with eggplant and olive oil
preparation
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
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
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
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
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
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
