A territory is also known through typical flavors and local ingredients. Traveling also means savoring new tastes and experimenting at home with dishes known on vacation. Today we bring you Mama Rosa’s recipe for one of the most popular and beloved dishes ever: Gnocchi! Prepare the pot, it’s on.
A dish that everyone likes...
Dumplings:
In a large pot, boil the potatoes with the skins on until tender (about 30 minutes), then remove them from the pot and let them cool enough to handle, then remove the skin.
Then pass them through a potato masher. On a flat surface lay the mashed potatoes and flour forming a hollow into which add eggs, salt and pepper in the center. Mix everything together with your fingers until it forms a soft dough. On a lightly floured surface, cut small amounts of dough and roll them into thin strips. Then cut each strip into 2-cm pieces. Slide each piece onto the dumpling curler gently. Sprinkle with a little flour and mix so that they do not stick together.
Cooking:
Cook the gnocchi in a large pot of boiling salted water. They will be ready once they begin to float to the surface.
Sauce:
Cut eggplant into cubes and fry them. For the sauce: in a saucepan, sauté a clove of crushed garlic and 5 tablespoons of oil until wilted, brown and then add tomato sauce, salt and pepper. Cover and bake for about 25 minutes. Season with salt. Meanwhile, remove the garlic and add the eggplant.
Ingredients of the land...
Conclusion:
Add the gnocchi to the sauce with diced provola, Parmesan and plenty of basil. Then turn off the heat and stir so that the provolone melts without breaking the gnocchi. Serve with some fried eggplant and a leaf of fresh basil as a finishing touch.
Success is guaranteed!
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