Gnocchi with porcini mushrooms
78 recipes
Gnocchi au gratin
ingredients
servings
6
Potatoes
1000 grams
Type 00 wheat flour
300 grams
Eggs
1 unit
Tomato pulp
800 grams
Olive oil
to taste
Salt
to taste
Aubergine
2 unit
Salted ricotta cheese
200 grams
first courses from Italy - Calabria
Gnocchi au gratin
Gnocchi au gratin
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Potato gnocchi with tomato sauce
preparation
step 1
Prepare the gnocchi with the crushed boiled potatoes to which the flour and the egg should be added
step 2
Fry the aubergines in small cubes in very hot olive oil, drain and set aside
step 3
In a saucepan, pour the tomato pulp with oil and salt. Toward the end of cooking add the aubergines
step 4
Boil the gnocchi and as soon as they come to the surface pour them into the sauce
step 5
Add half of the salted ricotta and mix
step 6
Pour into a baking dish, sprinkle with the remaining salted ricotta and bake for 30 minutes in the oven
step 7
Before serving, let it cool for half an hour
