Gnocchi with Caponata & Burrata
www.giorgiosartisancheese.com.au
Comforting cool weather pasta dish with plenty of flavour. Spicy, salty Caponata, crunchy breadcrumbs and a creamy Giorgio's Burrata, topping pillowy, soft ricotta gnocchi.
Ingredients
- - 360g fresh Ricotta
- - 80g Parmesan cheese, grated
- - 150g plain flour
- - 3 eggs
- - 1½ teaspoon sea salt flakes
- - cracked black pepper
- - olive oil
- - 1 large eggplant (aubergine), diced
- - 200 g (7 oz) breadcrumbs
- - 1 tablespoon kalamata olives, pitted and halved
- - 1 teaspoon baby capers
- - 1 long red chilli, sliced into rounds
- - 1/4 bunch flat-leaf (Italian) parsley, finely chopped, to garnish
- - 2 × 90g Giorgio's Burrata
- - lemon zest, to garnish
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