Gnocchi alla Norma
Gnocchi alla Norma is a delicious twist on the classic Sicilian pasta dish, made with soft potato gnocchi, a simple tomato and basil sauce, fried eggplant, and a generous grating of ricotta salata.
You’ve got the soft, slightly chewy gnocchi that practically melt in your mouth, soaking up every bit of the velvety tomato and basil sauce.
The fried eggplant brings a rich, almost creamy texture with just a hint of crispness at the edges, and that deep, earthy flavor that only eggplant can give.
Then comes the ricotta salata—crumbly, salty, and sharp—cutting through the sweetness of the tomato and tying everything together. Every bite of gnocchi alla Norma is cozy, savory, and just the right kind of rustic.
How to Make Gnocchi alla Norma
Start by grabbing two nice big eggplants. Chop off the stems, then cut them into 1-inch cubes.
Don’t stress about perfect shapes, just try to keep the pieces roughly the same size so they cook evenly. I like mine chunky enough to hold their shape but still get all soft and golden inside.
Now, heat a good glug of olive oil in a large pan (don’t be shy with the oil!). Fry the eggplant cubes until they’re beautifully golden on all sides. You might need to do this in batches depending on the size of your pan.
Transfer the fried eggplant cubes to a paper towel-lined plate to drain off the extra oil and set them aside.
Once done, remove the excess oil from the pan and leave only about 1-2 tablespoons. Then sauté a whole garlic clove until it’s golden and smells amazing.
Pour in the tomato passata, tear in a handful of fresh basil with your hands and season with salt and pepper.
Let that simmer for about 10 minutes, giving it a stir now and then. Taste it, if it needs a pinch more salt, go for it. Once it’s nicely thickened, turn off the heat.
Meanwhile, cook your potato gnocchi according to the package. They’re done when they float to the top—easy peasy. Drain them gently.
Now toss the gnocchi and the fried eggplant into the sauce. Turn the heat back on for a minute and stir everything together until the gnocchi are coated in that delicious, silky tomato sauce.
Serve right away with a generous grating of ricotta salata on top (don’t skip this, it’s the magic touch!) and a few extra basil leaves for a little color.
And that’s it. Your Gnocchi alla Norma recipe is ready! It’s one of my favorite vegetarian gnocchi dishes: comforting, full of flavor, and honestly, way easier than it sounds, just like my pasta alla Norma!
My Best Tips
- Roasting instead of frying: If you’re not up for frying, you can absolutely roast the eggplant. Just toss the cubes with olive oil and bake at 400°F (200°C) for about 25–30 minutes until golden and soft. It’s lighter, a little less messy, and still delicious (even if not super traditional).
- Making it out of season: If your eggplants are a bit bitter (especially out of season), sprinkle them with salt after cutting and let them sit in a colander for 30–40 minutes. Rinse and pat dry before cooking. It helps draw out the bitterness and excess moisture.
- Cheese swap: If you can’t find ricotta salata, try pecorino siciliano or even parmigiano in a pinch. The idea is to get that salty bite on top.
- Fresh gnocchi tip: If you’re using homemade or fresh gnocchi, they cook super fast so keep an eye on them, and don’t overcrowd the pot.
- Gluten-free option: Use gluten-free gnocchi to make this recipe entirely gluten-free. Just double-check your ingredients, especially the tomato passata and cheese.
- Add a little heat: A pinch of chili flakes in the sauce adds a lovely warmth, if you’re into that sort of thing (I am!).
Storing Leftovers
If you have any gnocchi alla Norma leftovers (lucky you!), store them in an airtight container in the fridge for up to 2 days.
Reheat gently in a pan with a splash of water to loosen the sauce, just enough to warm everything through without overcooking the gnocchi.
I don’t recommend freezing this one, as gnocchi can get a bit mushy after thawing.
More Italian Recipes
Print the recipe
Gnocchi alla Norma
Ingredients
- 1 ½ lb potato gnocchi
- 2 ¼ cups tomato passata
- 2 large eggplants (cut into 1 inch cubes)
- basil leaves (as much as you'd like)
- 1 clove garlic
- extra virgin olive oil (as needed)
- ricotta salata (as needed)
- salt and pepper (to taste)
Instructions
- Heat a good glug of olive oil in a pan and fry the eggplant cubes until golden on all sides. Transfer to a paper-lined plate to drain and set aside.
- In another large pan, heat a little olive oil and sauté the garlic until golden and fragrant.
- Pour in the tomato passata, tear in a handful of basil leaves, and season with salt and pepper.
- Let it simmer for about 10 minutes, stirring now and then. Taste and adjust seasoning if needed, then turn off the heat and discard the garlic.
- Meanwhile, cook the gnocchi according to the package, then drain.
- Add the gnocchi and fried eggplant to the sauce. Turn the heat back on and toss everything together for a minute until well coated.
- Serve hot with a generous grating of ricotta salata and a few basil leaves on top. Enjoy!
Tips & Notes
- Roast the eggplant instead of frying for a lighter option.
- If eggplant is not on season, you can salt them for 30 minutes before cooking to draw out moisture and remove the bitter flavor.
- No ricotta salata? Use pecorino or parmigiano instead.
- Fresh gnocchi cooks fast, so don’t overcrowd the pot!
- Make it gluten-free with certified GF gnocchi and check your ingredients.
- Like a kick? Add a pinch of chili flakes to the sauce.
Nutrition
Loved my Gnocchi alla Norma recipe? Please rate and leave a comment below! You can also follow me on TikTok and watch how I make this and many other recipes!
