This recipe is all about that sauce combining with the tender potato gnocchi. And wow that sauce. It’s full of deep umami rich flavour thanks to the sweet and sticky sundried tomatoes and sherry. And full of freshness form the basil. The ability of the eggplant to soak up flavour is what really make sit. Along with a good lug of extra virgin olive oil.
Gnocchi in a cheese sauce? How could you possibly say no to that? You can’t, you’ll just have to make this. It’s a lighter version of a cheese sauce of course because you’re on this website. But it tastes super indulgent and you can use any gnocchi you like.
I know this sound kin of odd. Asian Gnocchi basically. I mean what kind of stupid fusion food is that? But if you remember that gnocchi is just a potato and pasta hybrid and that potatoes love asian flavours and pasta is really just noodles then it makes more sense. And it tastes amazing, I’ve tested it on friends for you, promise!