Stuffed crescents
with AltroFood, aubergine and basil
(for 10 people)
Ingredients for the gnocchi
500 g of boiled and mashed potatoes
150 g of type 1 flour
20 g of corn starch
black pepper to taste
nutmeg to taste
extra virgin olive oil to taste
salt to taste
For the filling
150 g di preparato AltroFood Plant Burger Pro Mix già reidratato
1 melanzana viola grande
30 g di aceto di mele
2 cucchiai di concentrato di pomodoro
2 cucchiai di salsa di soia
olio evo qb
basilico per decorare
Process
Prepare the filling by cutting the aubergines into small cubes. Heat a generous amount of extra virgin olive oil in a frying pan and fry the aubergines on a high heat. Once softened, deglaze with the vinegar and soy sauce. Lastly, add the tomato paste and cook for a couple more minutes. Drain the aubergines in a fine-mesh strainer to remove the excess oil, which can then be used for the gnocchi. For the gnocchi, mix the flour, starch and mashed potatoes, seasoning with a pinch of pepper and nutmeg, a pinch of salt and a drizzle of olive oil. Roll out the dough with a rolling pin to a thickness of about 0.5 cm. Using a pastry cutter, form disks of about 7 cm in diameter. Place a spoonful of aubergine in the centre and close in a crescent shape, sealing the edges well. Cook the gnocchi in plenty of salted water until they rise to the surface and drain them on a plate lightly greased with oil. Leave to cool for about ten minutes. Toast the gnocchi in a frying pan with a little oil from draining the aubergines, browning them for a few minutes on both sides. They should be nicely browned. Serve the gnocchi on a platter, decorating with a few more cubes of aubergine and the finely chopped basil.
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