Gnocci with aubergine and Emmental

It appears there is are two reoccurring themes in my recipe’s: leftovers and changing preparation methods. The food I cook is based around whatever is left in the fridge and whatever the garden produced today. For me, it is my daily challenge to make something tasty with those things. On one hand, it is a relief to use something I already have because it reduces the choices I have to make when buying food. On the other hand, the limitation forces me to be creative and to prepare the same food in different ways. Food can be eaten raw, cooked, steamed, fried, baked, shredded, sliced, peeled, mixed, kneaded, and so on. Yesterday I fried to gnocci, so today I cooked them. The difference this makes can’t be any bigger. Fried gnocci are crispy and cooked gnocci are soggy. Playing with preparation methods is my greatest source of creativity.

300g gnocci
1 aubergine
1,5 hands full of mushrooms
690g sugocasa with herbs
100g grated Emmental cheese
2 tablespoons olive oil

Dice the aubergine. Modern varieties don’t taste bitter, they don’t taste of anything actually, so you don’t need to treat them with salt to remove their bitter flavour. Chop the mushrooms.

Heat a 3 litre pan, put the olive oil in the pan and gently fry the aubergine and mushrooms. After 4-5 minutes, stir in the sugocasa and bring it to the boil. Let it simmer for 5 minutes, stir every now and then. Add the gnocci and simmer for another 1-2 minutes. Serve and sprinkle with Emmental cheese.



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