Gnocchi alla Mongibello

Mongibello dumplings

Ingredients:
2 eggplants
1kg of potato dumplings
Tomato and basil sauce
1 clove of garlic
Mozzarella cheese
Grated Parmesan cheese
Ricotta salata
Olive oil
Salt and pepper

Method :
The aubergines are cut in half; they are emptied inside and pieces are obtained from the pulp which are then fried.
Separately we cook the aubergine boats in salted boiling water for 15 minutes. Or fry them in hot oil.
So the gnocchi are cooked and seasoned with a tomato, garlic and basil sauce.
In a pan, we place our aubergine boats with the gnocchi with the sauce and the chopped aubergine pulp inside. Add the mozzarella, parmesan and salted ricotta.
Therefore, bake for 10-15 minutes in a preheated oven at 180 degrees.
Enjoy your meal!