Tuesday, September 23, 2014

Cooking Lab - Potato Gnocchi with Aubergine & Tomato Ricotta Sauce (義大利馬鈴薯麵疙瘩)

When we dined out at Red Zucchini Italian Restaurant, I really liked a comfort food dish called Gnocchi al Norma

It was a simple vegetarian classic potato gnocchi served with baked ricotta, basil, Napolitana sauce and topped with eggplants. 

在外吃到這種像麻糬的義大利麵。今晚就來試試吧! 原來還滿簡單煮的。吃起來很Q軟彈牙。加入茄子,蕃茄醬,很快就可以上桌吃飯囉~

(c) GMV - Got My Vote!

Tonight, I am recreating something similar and I've also topped my gnoochi with some shaved ham :) 

This is an ultimate comfort food dish. 


- 1 packet of potato gnocchi 
- 200g fresh baby rocket salad 
-150g shaved ham 
-1 large eggplant 
-1 brown onion 
-1 jar of ricotta sauce 
-1 clove of garlic 
-4 tablespoon extra virgin olive oil 
-2 tablespoon fresh Parmesan cheese 
-3 tomato 
-Salt and black pepper to season


1. Cook potato gnocchi in boiling salt water according to packet instruction.

2. Lightly spray with olive oil to prevent stickiness.

3. Cut eggplant into large bite-size chunks.

4. Heat oil in a small skillet over medium high heat.

5. Deep fry until the eggplant turn golden on all sides.

6. Remove and blot off the excessive oil on paper towel.

7. Heat 1 teaspoon of oil in a frypan over medium heat and crisp up the shaved ham. Remove.

8. In the same frypan, fry the garlic and onion until fragrant.

9. Add in the fried eggplant and tomato.
10. Pour in the ricotta sauce (or tomato puree paste) and stir to evenly cover all ingredients.

11. Add the gnocchi into the pan.

12. Reduce heat to medium.

13. Evenly coat the gnocchi in the rich tomato sauce.

14. Add in the rocket leave (basil would work as well).

15. Let the sauce simmer to intensify the flavour and colour.

16. Divide the gnocchi into 6 equal servings.

(Gnocchi are very filling, so reduce the serving portion)  

17. Top with shaved ham and fresh parmesan cheese shaves.

18. Season with black pepper.

19. Garnish with baby rocket and herbs.

A really good hearty pasta dish and it tastes even better when reheated the next day.