Rich Sicilian Caponata and Gnocchi is a wonderful gluten-free, vegan meal to share on a cool spring night. The Caponata is slightly acidic from the vinegar which cuts through the richness of the sauce and plump vegetables. Rich Sicilian Caponata and Gnocchi is very versatile the Caponata is equally good served with pasta or as a dip and Gnochi, well Gnocchi goes with everything. Divine!
Italy has the most amazing seasonal produce. From lumpy tomatoes to wonky aubergines to the most incredible courgette (or zucchini if you prefer!). The food is incredible and full of flavour. Southern Italian food is so varied and relies heavily on local produce with much of it naturally vegan as they use very little dairy prodcue and LOTS of vegetables. I’m a big fan on southern Italian food.
I adore salads with almost everything and Rich Sicilian Caponata and Gnocchi works particularly well with salad. For a hearty meal I would choose Pumpkin Salad with Crispy Sage to go with Rich Sicilian Caponata and Gnocchi. For something a little lighter I would go for Endive Salad with Pears and Almonds or Fennel, Radish and Orange Salad.
Allergy Information – Rich Sicilian Caponata and Gnocchi
Rich Sicilian Caponata and Gnocchi is gluten-free and vegan as well as… celery free, coconut free, garlic free, lupin free, mustard free, onion free, peanut free, sesame free, soya free, tree nut free.
Top Tips – Rich Sicilian Caponata and Gnocchi
This is two recipes in one and although Caponata and Gnocchi go incredibly well together you don’t have to serve them together – they are great stand alone dishes.
When making the Gnocci handle the cooked potato as little as possible. If you handle the cooked potato too in may become stodgy.
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Recipe – Rich Sicilian Caponata and Gnocchi
Difficulty easy-medium
Serves 4
Preparation time 10 minutes
Cooking time 60 minutes
Ingredients – Rich Sicilian Caponata and Gnocchi: Gnocchi
1.2 kilograms potatoes
60 grams potato starch
60 grams corn flour
(plus extra potato starch and corn flour for rolling)
Ingredients – Rich Sicilian Caponata and Gnocchi: Caponata
Olive oil
2 large aubergines
1 teaspoon dried oregano
0.5 teaspoon sea salt
0.5 teaspoon fresh black pepper
40 grams fresh flat-leaf parsley
2 tablespoons salted capers (rinsed, soaked and drained)
100 grams green olives (stones removed and roughly chopped)
3 tablespoons cider vinegar
400 ml passata
Method – Rich Sicilian Caponata and Gnocchi: Gnocchi
1. Cut the potatoes into even sized pieces, cook until tender (but not falling apart). Drain the potatoes, return to the pan, put on to a low heat and shake to remove all moisture. Peel the potatoes while they are still hot
2. Use a potato ricer or lightly mash the potatoes in a large bowl. Mix the potato flour and corn flour together in a bowl and add to the potatoes 1 tablespoon at a time mixing gently. Place the dough on a clean, dry surface dusted lightly with potato and corn flour. Dust your hands with the flour mix and knead the dough quickly until the dough is light and not sticky
3. Divide the dough into four. On the lightly floured surface roll the dough into each piece into a snake about two centimetres thick
4. Cut the dough into two centimetre long pieces. Use the back of a fork to press and roll the gnocchi to make ridges
5. Place in the fridge until the Caponata is almost ready
6. When ready to cook add about half the gnocchi to a large pan of boiling water. After 2-3 minutes the gnocchi will start to rise to the surface. Once the gnocchi rise to the surface remove with a slotted spoon, allow to drain and place on a serving plate
Method – Rich Sicilian Caponata and Gnocchi: Caponata
1. For the Caponata, add enough olive oil to cover the bottom of a large pan and heat the oil. Cut the aubergine into 2 cm dice. Add the aubergine, oregano and sea salt to the pan. Cook on a high heat for 4-5 mins, shaking the pan every minute or so
2. Finely chop the parsley stalks. Once the aubergine chunks are golden add the stalks and cook for 2 mins Add the capers, olives and the cider vinegar. When the vinegar has evaporated add the passata and simmer for ~20 mins
3. Once the Caponata is soft and oozing add the black pepper and finely chopped parsley leaves
4. Gently mix the Caponata and Gnocchi and check seasoning. Serve drizzled with extra virgin olive oil and a few finely chopped parsley leaves.
