Prepare your gravy
Create your own sauce to taste and bring it to temperature. Add 100ml of water. Don't be afraid to dilute the sauce too much.
Potato gnocchi filled with basil pesto with eggplants and double ricotta cheese
- Potato gnocchi filled with basil pesto : 350 g
- Long eggplants: 2
- Fresh ricotta cheese: 50 g
- Smoked ricotta cheese: to taste
- Garlic: to taste
- Extra-virgin olive oil: to taste
- Salt: to taste
- Water: 100 ml
HOW TO MAKE THE SAUCE
Rinse and dice the eggplants.
In a non-stick skillet, heat the olive oil and sauté 1-2 cloves of garlic until slightly brown. Discard the garlic and add the diced eggplants. Cook over a low heat and season with little salt, about 3-4 minutes.
HOW TO MAKE THE GNOCCHI
In the same skillet, pour 100 ml of water and bring to a boil. Add the gnocchi in and gently stir-fry, about 3 minutes. Once the gnocchi are ready, grate some smoked ricotta cheese on top.
Transfer to a plate and serve with some fresh ricotta shaped into quenelles and top with basil leaves.