From my trip to Rome, the last dish I remember trying was the “Fusilli Palermitana”. Although I had no clue what it would taste like, its description was mouth-watering.
Pasta with a vegetable medley of aubergine, courgette, pepper onions, cherry tomatoes, basil and pomodoro. How could anything go wrong? Indeed, it was delicious and I automatically thought about trying it out with gnocchi.
Gnocchi palermitana would make a perfect dish to accompany a Chianti wine. Let’s call our friends and set up a dinner party, we are cooking tonight!
1. First of all, chop slices of aubergine, courgette, pepper onions. Put them in a pan with olive oil, and let them cook until they become tender.
2. Add the tomato passata, the chopped basil and tomatoes, the oregano and the olives. You can already smell Italy in your kitchen!
3. Finally, add a little white wine to the sauce. Let the wine evaporate over a medium heat.
4. Cook the gnocchi in a large pan of boiling salted water, for about 2-3 minutes, until they rise to the surface. Let them fry in a pan before putting them in a plate.
5. Cover the gnocchi with the sauce.
6. To give the final presentation a typical Italian touch, sprinkle some flat Italian Parsley on each plate.
… Don’t forget the chianti. Dinner is ready!