| Recipe from the Black Countess of the Gnocchi Pie Ingredients1 eggplant2 tablespoons of olive oil, pepper150 ml of milk120 g of butter150 ml of milk150 g of floury nutmeg40 g of gruyere4 eggs150 g of smoked scamorza PreparationLavate the eggplant and dice it: Brown them in a large pan with a drizzle of oil and a pinch of salt until they are soft, then season with a pinch of oregano and a pinch of ground pepper. Bring the milk to the boil with the same amount of water, a pinch of salt and 100 g of butter cut into pieces. Pour the flour into the boiling liquid all at once and stir vigorously until the dough is smooth. Continue to cook, stirring constantly, until the ball of dough tends to detach from the walls of the casserole. Let cool a few minutes, incorporate a pinch of nutmeg, gruyere and eggs, one at a time. Bring plenty of water to the boil, salt it and dip the dough into 2 cm chunks, using a pastry pocket with a 16 mm diameter smooth mouth. Drain them as soon as they come to the surface and pour them into a buttered oven dish. Spread a few flakes of butter over the gnocchi and mix gently, then add the diced eggplant and the sliced scamorza. Bake for about ten minutes at 180°C. |
