Gnocchi alla Norma, based on a delicious version from the restaurant down the street in Italy:
For the pasta:
- 2 pounds Russet potatoes
- 1 egg
- 1 tsp salt
- 1 1/2 cups flour (approximately)
1. Poke the potatoes with a fork and bake at 450 degrees for about an hour.
2. Use a box grater or food mill to grate the baked potatoes.
3. Add egg & salt; mix.
4. Add flour gradually, mixing in between each step, until gnocchi dough no longer sticks to your hands.
5. Roll gnocchi dough into ropes about 3/4'' thick on a lightly floured surface. Cut ropes into 1'' pieces.
6. Place gnocchi on a lightly floured surface until ready to use, or freeze it in a single layer on a baking sheet.
For the sauce
- 1 large eggplant, in 1/2'' cubes
- About 20 cherry tomatoes
- Fist-sized portion of smoked Gouda, in 1/2'' cubes
- Large pinch oregano
- Large pinch thyme
- Large pinch red pepper
- Large pinch salt
- Olive oil (for pan)
1. Heat a few tablespoons of olive oil in a large nonstick skillet over medium heat.
2. Once oil is heated, add eggplant, oregano, thyme, red pepper, and salt. Cook until the eggplant cubes begin to brown.
3. Add cherry tomatoes and cook until the eggplant is soft and the tomatoes have begun to soften and split.
4. Remove vegetables from the skillet and place them in a bowl. Add more olive oil to the skillet and heat over medium heat.
5. Add gnocchi to the pan. Cook for a few minutes until the bottom of the gnocchi is golden brown, then cook until the gnocchi are browned on both sides, stirring frequently.
6. Add vegetables back to the pan and mix with gnocchi. Add cheese cubes and stir until they get somewhat melty.
7. Serve.
