Rich Sicilian Caponata and Gnocchi is a wonderful gluten-free, vegan meal to share. The Caponata is slightly acidic from the vinegar which cuts through the richness of the sauce and plump vegetables. Rich Sicilian Caponata and Gnocchi is very versatile: the Caponata is equally good served with pasta or as a dip and gnocchi, well gnocchi goes with everything. Divine!

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




Cooking Time





  • 2 + 2/3 pounds potatoes
  • 2 + 1/8 ounce potato starch
  • 2 + 1/8 ounce corn flour
  • (plus extra potato starch and corn flour for rolling)


  • Olive oil
  • 2 large eggplants
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon fresh black pepper
  • 1 1/2 ounces fresh flat-leaf parsley
  • 2 tablespoons salted capers (rinsed, soaked and drained)
  • 3 1/2 ounces green olives (stones removed and roughly chopped)
  • 3 tablespoons cider vinegar
  • 13 + 1/2 ounces passata



  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


  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.


This is two recipes in one and although Caponata and Gnocchi go incredibly well together you don’t have to serve them together – they are great stand alone dishes. When making the Gnocchi handle the cooked potato as little as possible.