Recipe from " Mimma's Pastries and Pastries "
Ingredients for 4 people:
- Ruggeri Potato Gnocchi
- 1 Genoese courgette
- 1 purple eggplant
- 250 gr. red pumpkin, peeled and chopped
- 250 gr. of purple cabbage cut into small pieces
- 4 tomatoes, seeded and chopped
- 1 red onion
- 1 large carrot
- 2 celery stalks
- a few leaves of rosemary and sage
- 100 gr. Villa Colonna extra virgin olive oil
- 1\2 teaspoon chili powder
- 1\2 teaspoon garlic powder
- 2 tablespoons chopped fresh basil
- roughly chop the onion, carrot and celery
- fry the chopped vegetables with the olive oil in an earthenware pan
- when the chopped vegetables have wilted, add the aubergine cut into pieces and brown well
- leave to cook on low heat for 3 minutes
- add the Genoese courgette and the red pumpkin cut into pieces
- brown and cook for 3 minutes
- add the chopped tomatoes
- add the chili pepper and garlic powder (or fresh chopped)
- add 4 tablespoons of water and continue cooking, on very low heat, with the lid on
- season with salt
- Meanwhile, stew the red cabbage in another pot with 4 tablespoons of oil
- add the chopped cabbage into strips, brown, season with salt and add 4 tablespoons of water
- cook on very low heat, with the lid on, until tender
- Once cooked, add the purple cabbage to the rest of the dressing and mix gently and add the fresh basil
- Prepare the gnocchi following the instructions on the package. Boil them briefly and season them with the vegetable ragù.
