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Baked Gnocchi Caponata Style

The colors of Italy on the plate!

Vegetarian Gratin Public
Course: Main course
Preparation time: 2 minutes
Cooking time: 20 minutes
Energy: 413 kcal / serving

Instructions

  • 1.   Wash and then cut the eggplants into small cubes.
  • 2.   Cook the eggplants in a pan. Season with salt, pepper, and add a good drizzle of olive oil. Mix well.
  • 3.   Once the eggplants are soft. Add the gnocchi, tomato sauce, oregano, and capers, if you have them. Mix everything. Sprinkle with parmesan and continue cooking.
  • 4.   Serve the baked gnocchi in a shallow plate and sprinkle with parmesan, if you have any left. Add a few basil leaves, if you have them, and re-season according to your taste. It's ready!

Ingredients for servings

  • 300 g of gnocchi
  • 200 g of eggplant
  • 200 g of tomato basil sauce
  • 60 g of grated parmesan
  • 2 pinch of dried oregano
  • ½ tablespoon of caper
  • 2 stalk of basil

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    413 kcal
    21 %
  • Fat
    11,61 g
    17 %
  • of which saturated
    6,68 g
    33 %
  • Carbohydrates
    55,09 g
    21 %
  • of which sugar
    7,19 g
    8 %
  • Protein
    17,63 g
    35 %
  • Fibers
    6,25 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference