Cooking time 20'
Ingredients
1 500g pack - Gnocchi Giovanni Rana
- garlic
200g - Parmesan
- extra virgin olive oil
20cl - liquid crème fraîche
1 small - aubergine
200g - canned tuna in water
1 tablespoon - tomato concentrate
400g - tomato pulp
6 - fresh “champignons de Paris” mushrooms (sliced)
- basil leaves
Made with
Gnocchi
MEDITERRANEAN-STYLE GNOCCHI GRATIN

MEDITERRANEAN-STYLE GNOCCHI GRATIN

Heat oven to 200°C (gas mark 7).

Preparing the sauce: Add a tablespoon of olive oil to a pan and then brown the garlic, mushrooms and aubergine (cut into little cubes). Once the vegetables are golden, add the tomato pulp, tomato concentrate and finally the tuna, crumbled beforehand. Simmer for two minutes with a pinch of basil.

Preparing the gnocchi: Cook the gnocchi in a large saucepan of water. As soon as they rise to the surface, they’re ready. Drain.
The gratin: Place the gnocchi on the bottom of a buttered dish. Pour the sauce on top. Top with crème fraîche and sprinkle with Parmigiano Reggiano. Reduce the oven to 180°C (gas mark 6) and bake for approx. 20 minutes. Eat whilst hot.

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