Servings:
4
Prep time:
20
Cooking time:
15
INGREDIENTS
- - 700 g of potato gnocchi or 2 packs of 400 g Potato Gnocchi with Spirulina Probios
- - 3 eggplants
- - 400 g of tomatoes
- - 4 tablespoons flaked almonds
- - 2 cloves of garlic
- - 1 bunch of parsley
- - 1 teaspoon ground cumin
- - 1 teaspoon coriander
- - extravirgin olive oil
- - salt
- - pepper
- - Chilli powder
INSTRUCTIONS
- Divide the tomatoes in half, arrange them with the cut side on a grater with large holes and rub gently collecting the pulp into a bowl, discarding the skins. Alternatively, blanch in boiling water for about a minute, then peel and chop the pulp.
- Toast the flaked almonds in a skillet always mixing for 2-3 minutes, then pour it in a blender and mince reducing them to crumbs.
- Cut the eggplant into one centimeter thick slices and then into cubes. Finely chop the garlic along with half the parsley.
- Heat 4 tablespoons of oil in a pan, add the eggplant, garlic, parsley, salt and continue stirring. The eggplant will absorb all the oil immediately but turning them constantly they will not burn, but taking a nice even browning. After 2-3 minutes, add the tomatoes, cumin, coriander and a pinch of pepper, put on the lid and continue on minimum heat for about 7 minutes, until the eggplants are cooked. Eventually check for salt.
- Cook the gnocchi in salted water and drain them just as soon as the come to the surface or sauteè the Gnocchi with Spirulina from Probios. Place them in the pan with the eggplant, add the remaining chopped parsley and mix gently with the heat off. Divide on the dishes and completed with the chopped toasted almonds.
