Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Gnocchi di patate con melanzane e gamberetti

Potato Gnocchi with Eggplant and Shrimp

Name: Potato Gnocchi with Eggplant and Shrimp
Total time: 5400 s
Yield: Serves 2 servings
Ingredients: 10.5 oz potato gnocchi (300 g); 8.8 oz shrimp (250 g); 1 eggplant; 1 clove garlic; 1/2 cup white wine (about 120 ml); 1 cup tomato purée (250 g); For the seafood stock; 1 carrot; 1/2 onion; 1 celery stalk; as needed White wine,; as needed Water,; Salt

Rosanna Piemontese @cook_7981140

Vieste( Fg)

Potato Gnocchi with Eggplant and Shrimp

Rosanna Piemontese @cook_7981140

Saved

Ingredients

1 hour 30 minutes

Serves 2 servings

10.5 ozpotato gnocchi (300 g)
8.8 ozshrimp (250 g)
1eggplant
1 clovegarlic
1/2 cupwhite wine (about 120 ml)
1 cuptomato purée (250 g)
For the seafood stock
1carrot
1/2onion
1celery stalk
as neededWhite wine,
as neededWater,
Salt

Saved

Steps

1 hour 30 minutes

1

Peel the shrimp and use the shells to make the seafood stock. Place the shells in a pot, deglaze with white wine, let it evaporate, then add the vegetables. Cook for 15 minutes and strain.
2

Cut the eggplant into cubes and soak in salted water for 30 minutes.
3

Heat a skillet with a little oil, add the eggplant, and sauté. Add the tomato purée and seafood stock, season with salt, and cook for about 15 minutes.
4

Add the shrimp, previously sautéed in a pan with oil and deglazed with white wine.
5

Cook the gnocchi, then finish them in the skillet to absorb the flavors.