Gnocchis con berenjena y panceta ibérica

Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, Gnocchis con berenjena y panceta ibérica. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Gnocchis con berenjena y panceta ibérica is one of the most popular of current trending meals on earth. It's easy, it is fast, it tastes yummy. It is appreciated by millions daily. Gnocchis con berenjena y panceta ibérica is something that I have loved my whole life. They're fine and they look fantastic.

Many things affect the quality of taste from Gnocchis con berenjena y panceta ibérica, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Gnocchis con berenjena y panceta ibérica delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Gnocchis con berenjena y panceta ibérica is 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Gnocchis con berenjena y panceta ibérica estimated approx 50 min.

To begin with this recipe, we have to first prepare a few ingredients. You can have Gnocchis con berenjena y panceta ibérica using 9 ingredients and 9 steps. Here is how you cook it.

Aunque a veces los hago a mano, la verdad es que me da un poco de pereza, pero me gustan mucho. Así que compré unos básicos y con algunas cosas que tenía en la nevera salen "apañaos" 😜

Ingredients and spices that need to be Make ready to make Gnocchis con berenjena y panceta ibérica:

1. 200 gr gnocchis
2. 1 berenjena
3. 1/2 cebolla
4. 1 diente ajo
5. 2 c.s salsa de tomate casera
6. 1 c.s tomate concentrado
7. 1 c.s parmesano en polvo
8. 2 c.s nata para cocinar
9. Varios trocitos de panceta ibérica

Instructions to make to make Gnocchis con berenjena y panceta ibérica

1. Laminamos el ajo y en una cazuela amplio los doramos a fuego suave. Una vez cojan un poco de color los reservamos.
2. En ese aceite perfumado, ponemos a dorar la panceta.
3. Cuando coja color, bajamos el fuego y añadimos la cebolla picadita para que se poche.
4. Después añadimos la salsa de tomate y el tomate concentrado.
5. Mientras, cortamos la berenjena en dados grandes de 2 cm y los freímos ligeramente en aceite muy caliente. Las reservamos en papel absorbente.
6. Cocemos los gnocchis. Los míos eran frescos que se hacen en 3 minutos. Los sacamos del agua y secamos muy bien. Los pase unos segundos por el aceite bien caliente de las berenjenas. Así quedan un poco crujientes y más enteros.
7. Añadimos en la cazuela del sofrito la nata y el parmesano en polvo, removemos y añadimos la pasta y berenjena y removemos. Salpimentamos al gusto (he añadido también un poco de orégano seco), tapamos y dejamos que se caliente el conjunto.
8. Decoramos con cebollino picado y un chorrito de aceite.
9. 

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