What’s For Dinner
GNOCCHI – Florence Style
A vegetarian dish packed with flavor
I had an absolutely unforgettable meal in Florence at the gorgeous restaurant, L’Incontro at the Hotel Savory.
Here’s a quick and easy recipe from their adorable, oh-so-talented chef, Remo Vannini. It’s made with gnocchi -little potato dumplings, sold in most supermarkets – which are tossed with a quick, no-cook sauce of sun-dried tomatoes and served over a simple-to-make eggplant puree. Mmmm, a vegetarian dish packed with flavor!
1 large eggplant, peeled and diced
2 cloves garlic
Extra virgin olive oil
1 pound gnocchi or any short pasta
4 ounces oil-packed sun-dried tomatoes
Toss the eggplant and garlic with 3 tablespoons of oil on a baking sheet and bake in a 400 degree F oven for about 20 minutes, until tender. Puree the eggplant in food processor with a few leaves of fresh basil. Reserve.
Cook the gnocchi or pasta according to package direction.
Meanwhile, puree the tomatoes in a food processor until smooth. Add a little oil if too dry.
To serve, spread the eggplant puree onto a serving plate. Toss the cooked gnocchi with the tomato puree and serve over the eggplant puree.
Add an extra drizzle of olive oil, if you like and top with slivers of fried eggplant skins if you want to go over-the-top fancy pants.