Gratinated gnocchi alla Norma

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50min

•

Medium

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This gratinated gnocchi alla Norma is the ultimate comfort dish from the Philips Airfryer Dual Basket with steam function.Soft gnocchi with roasted eggplant, creamy ricotta, and sun-dried tomatoes, finished with a cheesy topping of mozzarella and Parmesan cheese. Thanks to the Steam & Fry function, everything cooks beautifully inside and gets that delicious crispy layer on top. In the small basket, you serve grilled fennel wedges, enriched with a spicy artichoke-Parmesan cream. With the synchronization function, everything is on the table at the same time – warm, golden brown, and full of flavor.

Download my FREE e-book hereThis gratinated gnocchi alla Norma is the ultimate comfort dish from the Philips Airfryer Dual Basket with steam function.Soft gnocchi with roasted eggplant, creamy ricotta ...
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Ingredients

What do you need?
Quantity: 3P

For the gnocchi: 
2 eggplants, diced
1 medium onion, finely chopped
2 tbsp olive oil
1 tsp garlic powder
Salt and pepper
2 tomatoes, chopped
400 g ricotta
200 ml cream
450 g gnocchi (fresh or store-bought)
250 g sun-dried cherry tomatoes + extra for garnish
2 balls of mozzarella fior di latte, sliced
2 tbsp grated Parmesan cheese
Some fried eggplant cubes (set aside for garnish)
A few sprigs of oregano or marjoram (optional) 

For the wedges (small basket): 
1 large fennel bulb, cut into sturdy wedges (keep the base intact)
4-5 marinated artichoke hearts, drained
1 clove of garlic
10 leaves fresh or dried basil
2 tbsp grated Parmesan cheese
1 tbsp mustard
A splash of olive oil
Salt and pepper 

 
2 eggplants, diced
1 medium onion, finely chopped
2 tbsp olive oil
1 tsp garlic powder
Salt and pepper
2 tomatoes, chopped
400 g ricotta
200 ml cream
450 g gnocchi (fresh or store-bought)
250 g sun-dried cherry tomatoes + extra for garnish
2 balls of mozzarella fior di latte, sliced
2 tbsp grated Parmesan cheese
Some fried eggplant cubes (set aside for garnish)
A few sprigs of oregano or marjoram (optional) 

 
1 large fennel bulb, cut into sturdy wedges (keep the base intact)
4-5 marinated artichoke hearts, drained
1 clove of garlic
10 leaves fresh or dried basil
2 tbsp grated Parmesan cheese
1 tbsp mustard
A splash of olive oil
Salt and pepper 

Preparation method

How do you make this?

Step 1: Roast the eggplant (large basket - baking accessory) 

  • Place the baking accessory in the large basket.
  • Add the eggplant cubes, onion, olive oil, garlic powder, pepper, and salt. Mix well.
  • Set to 200°C – 15 minutes (Steam & Fry). Stir halfway through.
  • Scoop out 2 tablespoons of the roasted eggplant for the finishing touches.

Step 2: Mix the gnocchi 

  • Mix the tomatoes, ricotta, cream, herbs, and basil into a sauce.
  • Add the gnocchi and sun-dried tomatoes to the sauce and stir well.
  • Add this mixture to the baking accessory with the roasted eggplant and mix everything well.

Step 3: Gratin the gnocchi 

  • Place the slices of mozzarella on top, sprinkle with Parmesan cheese.
  • Finish with the reserved eggplant cubes and extra sun-dried tomatoes.
  • Set the large basket to 170°C – 25 minutes (Steam & Fry). 

Step 4: Prepare the fennel wedges (small basket) 

  • Mix the artichokes, garlic, basil, Parmesan, mustard, pepper, and salt into a coarse tapenade.
  • Mix this with the fennel wedges and drizzle with olive oil.
  • Place in the small basket. Set to 190°C – 20 minutes (Fry). Shake halfway through.

Step 5: Synchronize the cooking 

  • Set the large basket to 170°C – 25 minutes (Steam & Fry). 
  • Set the small basket to 175°C – 20 minutes (Fry). 
  • Activate the synchronization function and press start.

This is what you need:

Microplane Premium Classic Grater zester - black
Microplane Premium Classic Grater zester - black
View details
Handmade steel chopping knife type 4 Handmade steel chopping knife type 4 Handmade steel chopping knife type 4
Handmade steel chopping knife type 4
View details

Tips

  • Finish with some fresh basil or extra Parmesan cheese.
  • For a spicy twist, add chili flakes to the sauce or fennel wedges.
  • Delicious with some grated lemon zest on top after baking.
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