Categories: Vegetarian

Gnocchi with a ricotta sauce

Simple

Preparation time: 30 minutes

4 people

20-40 min

The homemade sauce served with the gnocchi is very flavorful thanks to the fried eggplant. The sun-dried tomatoes add a sweeter touch.

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This delicious pasta dish is definitely worth trying: gnocchi with a ricotta, eggplant, and sun-dried tomato sauce. The homemade sauce is seasoned with the World Spice Meal - Pasta Bolognese. Add fresh basil and grated cheese for the finishing touch.

For a lactose-free version, replace the ricotta with tomato puree and the grated cheese with arugula. A little different, but just as delicious!

Preparation

Peel and finely chop the garlic and onion. Cut the eggplant into 2 cm cubes.

Heat 1 tablespoon of olive oil in a pan and fry the eggplant for 6 minutes, or until golden brown and cooked through. Mix this with the ricotta, sun-dried tomatoes, and World Spice Blend - Pasta Bolognese to make a sauce.

Bring a pot of water to a boil and cook the gnocchi according to the package directions. Drain the gnocchi.

Heat the remaining olive oil in a pan and sauté the garlic and onion for 4 minutes until golden brown. Add the gnocchi and eggplant sauce. Mix well and heat for another 2 minutes.

Coarsely chop the basil. Serve the gnocchi and top with the grated cheese and basil.

Variatietip

Wanneer het gerecht lactose vrij moet zijn vervang je de ricotta door 150 ml tomatenpassata en de geraspte kaas door 70 g rucola. Mix de aubergine met de tomatenpassata tot een saus en verdeel de rucola samen met de basilicum als laatste over de gnocchi.