Gnocchi a la Greco
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Main Course
Cuisine/ Κουζίνα: Greek / Italian
Ingredients/ Συστατικά
  • 500 gr. / 18 oz. potato gnocchi
  • 1 onion, chopped
  • 1 green pepper, cubed
  • 1 red pepper, cubed
  • 1 eggplant, peeled and cubed
  • 2 anchovies, minced
  • 50 gr. / 2 oz. vodka
  • 300 gr. / 10.5 oz. tomato sauce
  • 200 gr. / 7 oz. milk
  • 2 tbsp double concentrated tomato paste
  • ½ cup water from the gnocchi
  • 80 gr. / 3 oz. feta cheese, cubed
  • A few fresh sage leaves
  • A bunch of parsley
  • A few fresh basil leaves
  • Salt and pepper
  • Olive oil and butter for sautéing
Instructions/ Εκτέλεση
  1. Salt the eggplant and put it in a drainer to lose its waters for 20 minutes.
  2. Put water in a pot and bring boil.
  3. In a skillet add couple of tbsp. of olive oil and couple of tbsp. of butter.
  4. In medium heat add the onion and peppers and sauté until they become soft but not burnt.
  5. Add the eggplant after you wash it to clean it from the salt.
  6. Sauté for another couple of minutes.
  7. Add the vodka, the tomato sauce, tomato paste, anchovies and all the herbs, salt and pepper.
  8. Lower heat and let it simmer while you add the gnocchi to the boiling water.
  9. Take ½ cup of the boiling water and put it aside.
  10. Add the milk to the tomato sauce and let it simmer for a few minutes.
  11. When the gnocchi are ready, take them out with a perforated spoon and throw them to the sauce along with the ½ cup water.
  12. Mix and transfer to a pyrex or pan.
  13. Scatter the gnocchi and bake in a preheated oven at 175°C / 350°F for about 20 minutes.
  14. Remove, let it rest for 10 minutes and serve.
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