Gnocchi alla Norma

A twist on a Sicilian classic. Super simple one but will take an hour-ish. Good to make use of the summer glut of aubergines. Burrata is admittedly a bit flash, parmesan would be a sensible substitution. Creds to the brilliant Beth @boroughchef for the recipe!

 

 

INGREDIENTS: (serves 2-3)

-1 medium aubergine

-1 tin chopped tomatoes

-500g gnocchi

-1 ball burrata

-tasty olive oil

-basil

 

METHOD:

1. Cut the aubergine into 1cm dice. If you have time, salt your diced aubergine for 30 mins before cooking to remove bitterness!

2. Sweat in a large pan with a little olive oil until just starting to soften

3. Stir in a tin of chopped tomatoes and a cup of water, salt and pepper to taste and simmer over a medium heat for 40 minutes or until the aubergine is completely soft, adding a little more water as necessary

3. Meanwhile bring a large pan of salted water to the boil and cook the gnocchi until they float to the surface

4. Drain the gnocchi, mix with the sauce, top with burrata, fresh basil & a good glug of olive oil