Rich Sicilian Caponata and Gnocchi
[Vegan, Gluten-Free]

Gnocchi:

1. Cut the potatoes into even sized pieces, cook until tender (but not falling apart). Drain the potatoes, return to the pan, put on to a low heat and shake to remove all moisture. Peel the potatoes while they are still hot
2. Use a potato ricer or lightly mash the potatoes in a large bowl. Mix the potato flour and corn flour together in a bowl and add to the potatoes 1 tablespoon at a time mixing gently. Place the dough on a clean, dry surface dusted lightly with potato and corn flour. Dust your hands with the flour mix and knead the dough quickly until the dough is light and not sticky
3. Divide the dough into four. On the lightly floured surface roll the dough into each piece into a snake about 3/4-inches thick
4. Cut the dough into 3/4-inch long pieces. Use the back of a fork to press and roll the gnocchi to make ridges
5. Place in the fridge until the Caponata is almost ready
6. When ready to cook add about half the gnocchi to a large pan of boiling water. After 2-3 minutes the gnocchi will start to rise to the surface. Once the gnocchi rise to the surface remove with a slotted spoon, allow to drain and place on a serving plate

Caponata:

1. For the Caponata, add enough olive oil to cover the bottom of a large pan and heat the oil. Cut the eggplant into a 3/4-inch dice. Add the aubergine, oregano and sea salt to the pan. Cook on a high heat for 4-5 mins, shaking the pan every minute or so
2. Finely chop the parsley stalks. Once the aubergine chunks are golden add the stalks and cook for 2 mins Add the capers, olives and the cider vinegar. When the vinegar has evaporated add the passata and simmer for ~20 mins
3. Once the Caponata is soft and oozing add the black pepper and finely chopped parsley leaves
4. Gently mix the Caponata and Gnocchi and check seasoning. Serve drizzled with extra virgin olive oil and a few finely chopped parsley leaves.