In this day and age, who doesn’t know gnocchi? Soft little potato pillows that you dress and eat as if they were pasta…comforting and delicious right? Well, what if I told you, you can make gnocchi not only with potatoes but with many other veggies, starting with smoked BBQ aubergines.
To me, this recipe combines my love for pasta and Italian food in general with the attraction I have for BBQ and smoked flavours, even though I am not a big meat eater. I serve the gnocchi with plum sweet tomatoes, Grana Padano cheese and fresh basil and I like to enjoy them with a bubbly glass of Prosecco DOC Brut for a quintessential Italian experience!
The BBQ party season is about to start, who is ready to surprise their guests with a plate of gnocchi alongside the usual ribs? In this day and age, who doesn’t know gnocchi? Soft little potato pillows that you dress and eat as if they were pasta…comforting and delicious right? Well, what if I told you, you can make gnocchi not only with potatoes but with many other veggies, starting with smoked BBQ aubergines.
To me, this recipe combines my love for pasta and Italian food in general with the attraction I have for BBQ and smoked flavours, even though I am not a big meat eater. I serve the gnocchi with plum sweet tomatoes, Grana Padano cheese and fresh basil and I like to enjoy them with a bubbly glass of Prosecco DOC Brut for a quintessential Italian experience!
The BBQ party season is about to start, who is ready to surprise their guests with a plate of gnocchi alongside the usual ribs?
Chef’s tips: You can make the gnocchi in advance and freeze them. When needed, boil directly from frozen.