potato gnocchi with a sauce of eggplant
Peel and boil potatoes. Drain, mash with the crushed potatoes with a fork or leaving lumps and let them cool. Place on work surface, creating a mound now form a mound with the same flour.
Add a pinch of salt, one egg and knead until a soft ball and dry (if it is too wet you can add a bit 'of flour).
Important: the potatoes should be warm, not hot, nor cold.
dumplings are a little mixed, otherwise they become hard.
Put a little 'flour on the floor, then remove a piece of dough, form it into a snake and cut into pieces. Sprinkle with flour. Repeat until all the dough to finish.
The gnocchi should be firm enough smasched not in contact with your hands, it always good to be well floured.
Do not worry: the first time is never!
For the sauce: fry the onion coarsely chopped, throw in the fried eggplant, cut into squares, of very ripe cherry tomatoes cut in half, red pepper, salt, pepper and basil a lot. Cook on medium heat for 15-20 minutes, depending on the consistency of the eggplant you prefer.
Boil the water in the pot, gently dip the dumplings, making sure not spalmino the bottom of the pan, joining all the others and forming a single large gnoccone. Help with one blade is perforated plunge is to drain them. The use of sieves is recommended only if you've reached a good consistency of the dumpling.
So we said, in a manner best suited drain the gnocchi and add to the sauce you make jump for a couple of minutes.
Serve garnished with basil leaves, which may very well be replaced by the mint.
Inspiration: Limelight
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