Gnocchi with Aubergine Ragout & Pangrattato

dough, sauce, crunch

Servings: 2-3 

Total time: 30 min

For the Ragout

2 tbsp olive oil

1 eggplant

2 cloves of garlic

2 shallots

1 tbsp balsamic vinegar

250g cherry tomatoes

2 tbsp tomato paste

1/2 cup red wine

1 tbsp oregano

salt and pepper

For the Pangrattato

2 tbsp olive oil

3 tbsp panko bread crumbs

2 tbsp pine nuts

1 tbsp fried onions (store-bought Röstzwiebeln)

generous pinch of salt

For the gnocchi

1 - 2 tbsp olive oil

500g gnocchi

parmesan

Instructions

1. For the ragout, wash and then cube the eggplant. Heat the olive oil in a large pot, then fry the eggplant chunks until they slightly brown. Keep your eyes on them as they quickly soak up the oil. Finely mince the garlic and thinly slice the shallots, then add them to the eggplant as wenn as a splash of balsamic vinegar. Wash and half the cherry tomatoes, then add these in as well as the tomato paste and the wine. Give this mixture a good stir, then season with salt, pepper and oregano and allow the ragout to soften and simmer for 20 minutes.

2. To prepare the pangrattato, heat the olive oil in a frying pan and add in the other ingredients. Toast everything for 2 - 3 minutes on medium high heat until the breadcrumbs and pine get a bit of colour on them, then take off the heat and transfer to a small bowl.

3. Fry the gnocchi in some olive oil until they get a golden crust, then toss them in the ragout until they’re all coated in sauce. Serve the gnocchi on deep plates with freshly grated parmesan, black pepper and pangrattato - I suggest you put these toppings on the table because as you’ve made it through your first layer of gnocchi, I assure that you’re wanna come back for more crunch. Enjoy!