Basil Gnocchi Pan Seared with Eggplant Caponata
Serves 2
Caponata
Gnocchi
In a large sauté pan, heat oil on medium. Carefully place eggplant in oil and cook until the eggplant is tender and the oil is released back into the pan. Add the garlic and cook until very light golden brown. Put in the rest of the ingredients and gently mix until well incorporated. Add the pepper and taste to see if salt is needed. Set aside and prepare the gnocchi.
Gnocchi can be cooked ahead of time and chilled. Put oil in a non-stick pan and heat on medium. Place gnocchi in pan and cook until golden and slightly crunchy. Pour the gnocchi on 2 plates and put a generous amount of caponata in the middle and garnish with parmesan cheese


