Gnocchi Alla Norma
with Grana Padano
Cooking time
20 minutes
Servings
2/4
Calories
560 /serving
We’re getting summer-ready around here, and that means a hearty but veggie plate of pasta is so very welcome. Norma is known for the texture and toothsomeness of eggplant. The chunks are roasted and tossed in tomato sauce with cushions of gnocchi.
We will send you:
- 1 Eggplant
- 2 Garlic cloves
- 300g Gnocchi
- 100ml Tomato sauce
- 25g Grana Padano (contains rennet)
Contains: Eggs • Milk • Sulphites • Wheat
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
Total Fat
26 g
Saturated Fat
11 g
Sodium
930 mg
Total Carb
67 g
Sugars
5 g
Protein
15 g
Fibre
7 g
Preparation
Roast the eggplant
- Preheat the oven to 450°F.
- Medium-dice the eggplant.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, stirring halfway, 15 to 18 min., until tender and beginning to brown.
Mise en place
- Meanwhile, mince the garlic.
Sauté the pasta
- In a large pan, heat a generous drizzle of oil on medium-high.
- Add the pasta and sauté, 4 to 6 min., until tender.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
Make the sauce & combine the pasta
- To the pan of pasta, add 2 tbsp butter, ⅓ cup water (double both for 4 portions), the eggplant, tomato sauce and S&P.
- Cook, stirring often, 2 to 3 min., until the sauce has thickened.
Plate your dish
- Divide the pasta between your plates.
- Top with the cheese. Bon appétit!
