Potato gnocchi with ragù

Ingredients for 4 servings:

• 1 kg potatoes, floury
• 150 g flour
• 100 g durum wheat semolina
• 1 tsp salt
• some flour for rolling and spreading
• some butter, melted
• 2 large eggplants
• 300 g plum tomatoes
• 50 g dried tomatoes
• 100 g olives, black
• 2 anchovy fillets
• 30 g capers, salted
• 4 tbsp olive oil
• 2 garlic cloves, chopped
• 1 large bell pepper(s), yellow
• 1 sprig(s) of basil, chopped
• 30 g Pecorino, grated
• e.g. salt and pepper

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 10 minutes

To prepare the gnocchi, cover the potatoes and cook over medium heat until soft. Drain and let cool slightly, but peel while still hot and press through a potato ricer. Cool the potato mixture until lukewarm, so that it is easy to handle. Then add the flour, semolina, and 1 teaspoon of salt. Knead everything with your hands and form into finger-thick rolls. Cut off 3 cm long pieces. Roll the pieces in flour, then gently press each one in with the back of a fork. The potato pieces should look slightly grooved. Spread the gnocchi out on floured kitchen towels and let rest for at least 1 hour. Then place them in plenty of salted water. When it boils, carefully add the gnocchi. When the gnocchi rise to the top, reduce the heat and let them stand in the hot water for 10 minutes. Remove the gnocchi with a slotted spoon and divide them between plates. Now simply drizzle with melted butter and Parmesan cheese. To prepare the ragout, cut the eggplant into 5-6 mm thick slices and then into small cubes. Salt the cubes and let them soak in water for about 30 minutes over a sieve. Dry thoroughly with kitchen paper. Then roast the pieces in an oven preheated to 200°C (top/bottom heat) for about 20 minutes. In the meantime, pour boiling water over the tomatoes so they are easier to peel. Cut open the peeled tomatoes and remove the seeds. Cut the tomato halves into small squares. Slice the bell pepper, finely chop the garlic, and halve the olives. Fry the garlic in olive oil. Sauté the anchovy fillets until they dissolve. Add the roasted zucchini and simmer for about 7 minutes. Mix in the tomato pieces, season with salt and pepper, and simmer for another 10 minutes. Add the olives, capers, sun-dried tomatoes, a few chopped basil leaves, and the bell pepper pieces and simmer for another 10 minutes. Arrange the gnocchi and ragù on plates and top with the pecorino. Serve immediately.