Gnocchi with Caponata & Burrata

Name: Gnocchi with Caponata & Burrata
Ingredients: 360g fresh Ricotta; 80g Parmesan cheese, grated; 150g plain flour; 3 eggs; 1½ teaspoon sea salt flakes; cracked black pepper; 50 ml (13/4 fl oz) olive oil; 1/2 brown onion, roughly chopped; 1/2 carrot, roughly chopped; 1 kg (2 lb 3 oz) whole peeled tomatoes handful basil leaves; 1 teaspoon salt; 1 teaspoon sugar; 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

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.

View full recipe on www.giorgiosartisancheese.com.au

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