Soft potato gnocchi, silky aubergine and melted mozzarella capture the sunny, generous spirit of Sicily in every bite. Gnocchi alla Siciliana are an inviting choice for a relaxed family lunch or an easy vegetarian dinner with friends.
4 people
Did you know?
If you liked this gnocchi alla siciliana recipe, you should also try our Pasta Ncasciata Sicilia recipe
1
Trim the aubergine and dice. Heat the oil in a frying pan and gently fry the garlic, the aubergine pieces and a little hot pepper.
2
Cook for about 20 minutes, stirring every so often. Add the white wine and let it reduce over a gentle heat.
3
Next, add the passata and cook for a further 10 minutes; finally, add a little parsley and the basil.
4
Meanwhile, cook the gnocchi in plenty of salted boiling water, drain when they come to the surface and top with the prepared sauce.
5
Lastly, add the diced mozzarella, mix, and serve gnocchi alla siciliana hot.
6
As a variation, you can also add a handful of finely chopped walnuts to the sauce. Instead of the mozzarella, you can use pecorino shavings.
For an even more authentic homemade touch, prepare the dish with fresh potato gnocchi made from scratch. Their soft, delicate texture pairs beautifully with the smooth tomato sauce, aubergine and melted mozzarella, making the recipe feel even more special. Discover our homemade potato gnocchi recipe and use them as the base for your Gnocchi alla Siciliana.
