Gnocchi Alla Norma Recipes

Steps:

• Lightly oil a small baking sheet. Whisk the stock, semolina flour, and salt in a heavy medium saucepan over medium-high heat until the mixture bubbles and is very thick, about 10 minutes. Beat the egg in a large bowl. Gradually beat the semolina mixture into the egg.
• Transfer the gnocchi mixture to the prepared baking sheet, spreading it to form a 1/2-inch-thick layer. Cover and refrigerate until the gnocchi mixture is cold and firm, at least 1 hour.
• Preheat the broiler. Generously butter a 10-inch-diameter gratin dish. Using a 2-inch-diameter cookie cutter, cut out rounds from the gnocchi mixture. Arrange the gnocchi in the prepared baking/gratin dish, overlapping slightly. Brush the remaining butter over the gnocchi. Sprinkle with the cheese, and pepper, if desired. Broil until the gnocchi are heated through and beginning to brown, about 6 minutes.

Steps:

• Heat the oil in a deep frying pan and fry the aubergine with a pinch of salt for 10 mins until golden brown and soft.
• Add the garlic and fry for 2 mins until smelling fragrant. Tip in the tomatoes, then half fill the tin with water and add that too. Stir in the vinegar, chilli flakes if using, and basil stalks. Mash the tomatoes with a wooden spoon to break them up. Simmer for 15 mins until thickened and saucy. Season well, and check for sweetness. Add a pinch of sugar, or a dash more vinegar, if you like.
• Boil the Napolina gnocchi in salted water for 1-2 mins until just starting to rise to the top of the water. Drain, keeping some of the cooking water. Add the gnocchi to the sauce with a splash of the cooking water to loosen if necessary, then remove from the heat. Mix the gnocchi into the sauce, then stir in some of the basil. To serve, scatter with more basil and grate over the parmesan.