Gnocco stuffed with parmesan and provola mousse: how to make it at home with a recipe from Chef Gallo of Giulia Restaurant

For the gnocchi dough

• 500 g boiled potatoes
• 250 g flour 0

1 eggplant

• 200 g buffalo mozzarella
• 400 g of tomato puree
• 100 g Parmesan cheese

1 egg

• 100 g type 0 flour

For the provola foam

• 300 g fresh smoked buffalo mozzarella (provola)
• 150 g fresh cream
• 10 g egg whites

Procedure

To make the gnocchi, combine the potatoes, flour, and egg and mix by hand in a bowl. For the parmigiana, slice the eggplant. Dip the slices first in flour, then in egg, and fry them in olive oil. Pat dry with paper towels. Prepare a tomato sauce by sautéing the garlic and simmering for about 20 minutes. Dice the buffalo mozzarella and drain in a colander for about 30 minutes, pressing down to extract as much liquid as possible.

Next, layer the fried eggplant with tomato sauce, buffalo mozzarella, parmesan, and basil in a nonstick baking pan and bake in a convection oven at 160°C (320°F) for about 45 minutes. Once ready, let the parmigiana cool, then remove it from the pan. Break the parmigiana into a dough with your hands. Form the dough into meatballs, then place them in the freezer to firm up, but without freezing completely. Then, roll out the gnocchi dough into disks to hold the eggplant parmigiana meatballs.

Prepare the provola mousse with an immersion blender. Blend the provola with the warmed cream in a saucepan, then pass the mixture through a fine-mesh sieve. Add the egg white. Load the mixture into a siphon and let it rest in the refrigerator.

Cook the gnocchi for 1 minute in boiling water, then toss them in a non-stick pan until crispy on both sides.

Heat the foam in a bain-marie and serve the dish.