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Gnocchi in barca (Gnocchi in a boat)

This is one of Stefania's dishes that reflects the strong flavours and earthy wholesomeness of Southern Italian food.

Serves:  2


1 aubergine
300gr. gnocchi* (they can be bought ready-made in supermarkets)
6 cherry tomatoes
100 gr spicy Calabrian sausage (or spicy chorizo could substitute)
Some extra virgin olive oil
Some leaves of fresh basil
One clove of garlic
Salt to taste


Cut the aubergine in half lengthways and scoop out the pulp to leave two boat-shaped halves.
Mash the aubergine pulp and brown it in a frying pan with olive oil, a pinch of salt, the crushed garlic and the basil leaves.
Add the sausage (cubed).
Towards the end of the browning, add the cherry tomatoes and add the gnocchi (already cooked).

How to prepare gnocchi:

Boil about 200 gr of potatoes (with skin) in salted water. When cooked, peel them and while still hot mix them into a dough with gr 50 white flour, a tablespoon of parmesan cheese, a pinch of salt, and then roll the dough into lengths about the thickness of a little finger. Cut the rolls into pieces about half an inch long and give each piece a squeeze in the middle to create the gnocchi shape. Waxy potatoes work best and steaming the potatoes works well too. Drop the gnocchi one at a time into boiling salted water. When they float to the top, they're cooked. Remove them with a slotted spoon and set aside until needed.

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