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🍽️ Vegan Gnocchi with Sicilian Caponata

573 kcal · 30 min · 4 servings

Ingredients

• Aubergines 2 pcs.
• Peppers, yellow 1 pcs.
• Peppers, red 1 pcs.
• Onions, red 1 pcs.
• Garlic cloves 1 pcs.
• Thyme, fresh 5 g
• Olives, green 50 g
• Capers 4 tbsp
• Olive oil 4 tbsp
• Salt pinch
• Pepper, black ground pinch
• Tomatoes, pureed 500 g
• Balsamic vinegar 2 tsp
• Raisins 80 g
• Vegan Gnocchi 800 g
• Lemons 1 pcs.

Instructions

1. 1. Wash the eggplant and cut it into approx. 2–3 cm cubes.
2. 2. Wash the bell peppers, halve them, remove the stem and seeds, and cut them into pieces.
3. 3. Peel the onion and garlic and dice them finely.
4. 4. Wash the thyme, shake it dry, pluck the leaves from the stems, and chop them finely.
5. 5. Drain the olives and capers in a sieve.
6. 6. Heat 2 tbsp of oil in a pan over high heat.
7. 7. Fry the eggplant cubes for approx. 3–4 minutes until light brown.
8. 8. Add the bell peppers, onion, and garlic to the pan and fry them for approx. 2 minutes.
9. 9. Season the mixture with salt and pepper.
10. 10. Deglaze the pan with vinegar.
11. 11. Add the tomatoes and thyme.
12. 12. Simmer the sauce, stirring occasionally, for approx. 10 minutes.
13. 13. Bring approx. 3 liters of salted water to a boil in a pot.
14. 14. Cook the gnocchi in the boiling salted water for approx. 3 minutes until they float to the surface.
15. 15. Drain the gnocchi in a sieve.
16. 16. Add the drained olives, capers, and raisins to the sauce.
17. 17. Let the sauce simmer uncovered for another approx. 5 minutes.
18. 18. Heat 2 tbsp of oil in a separate pan over medium heat.
19. 19. Fry the gnocchi in it for approx. 2 minutes until golden brown.
20. 20. Season the sauce with salt, pepper, and lemon juice.
21. 21. Mix the gnocchi with the sauce.
22. 22. Serve the dish on plates.

Nutrition per serving

• kcal: 573
• Protein: 13 g · Fett/Fat: 22 g · Carbs: 78 g