Gnocchi alla norma is an incredibly tasty yet so simple dish that will bring the flavors of Sicily into your kitchen. Made with pillowy gnocchi and golden fried eggplant in a tomato-based sauce, this is just the perfect meatless weeknight dinner!

Want to Save This Recipe?
Enter your email and I'll send it straight to your inbox. Plus, get great new recipes from me every week!
If you’ve been around here for a while, you might already know by now that I live for simple recipes that are just as tasty as something you’d be served in a restaurant. And if that restaurant’s Italian, even better!
This gnocchi alla norma recipe ticks all the boxes on my checklist — super easy to make, light, nutritious and tasting like something super fancy. Except it’s not fancy at all as it’s made with very simple ingredients.
And if you’re looking for similarly delicious veggie dinners, try my Creamy Tuscan Chickpeas with Roasted Eggplant or this One Pot Orzo with Asparagus and Peas next!
Why you’ll love this gnocchi alla norma recipe
- The sauce has the best Italian ingredients that makes any food taste amazing — plum tomatoes, fresh basil, garlic, and eggplant.
- It’s the perfect blend of textures, with tender, golden eggplant and soft, pillowy gnocchi in every bite.
- It works great with any type of gnocchi you might have on hand, even cauliflower gnocchi!
What you’ll need
Eggplant — Cut it into even chunks so they all cook at the same time.
Gnocchi — I prefer the fresh gnocchi from the refrigerated section of the supermarket for this recipe.
You can make it with shelf-stable gnocchi, too, or even homemade gnocchi. Just pay attention to the cooking times as you want them al dente, not mushy.
Tomatoes — Use the best quality whole tomatoes in sauce you can as. they really make or break this sauce. I prefer San Marzano tomatoes here and I crush them by hand before adding them to the sauce.
Salted ricotta — This is the typical cheese used in Sicily to make gnocchi alla norma but if you don’t have it, use it pecorino or Parmesan instead.
Salted ricotta (ricotta salata in Italian) is not the same as the creamy, sweet ricotta that’s omnipresent in supermarkets. It’s a hard cheese aged for months that you can grate or crumble.
Olive oil — Again, a good quality olive oil makes all the difference so use the best you can.
Onion + garlic — Chop them finely so they blend right in the sauce.
Fresh basil — An essential ingredient for that authentic Italian flavor!
Sugar — Adding just a pinch of sugar cuts the acidity of the tomatoes.
Pro tip
Roast the eggplant instead of frying it for an even deeper flavor; just toss it with olive oil and a pinch of salt, then roast at 425°F (220°C) until golden and tender.
How to make gnocchi alla norma
This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.
Heat two tablespoons of olive oil in a skillet over medium heat, toss the eggplant with a pinch of salt, and cook for 8-10 minutes until golden. Set the eggplant aside.
In the same skillet, sauté the onion and garlic in the remaining olive oil for 2-3 minutes, then stir in the tomato paste and cook for another minute. Add the tomatoes, sugar, half the basil, and the eggplant, stirring well.
Cover and simmer the sauce for 10 minutes, stirring occasionally. While it cooks, boil the gnocchi and save some of the pasta water.
Toss the cooked gnocchi into the sauce, adding a splash of cooking water if it’s too thick. Stir in the ricotta and remaining basil, season to taste, and serve with extra basil and ricotta if you like.
Recipe tips and notes
- Don’t forget to save some water before draining the gnocchi — you may need that starchy goodness to create a silkier sauce.
- Make sure you don’t overcook the gnocchi; fresh ones typically only take 2-3 minutes to cook. As soon as they float to the top, scoop them out!
- Let the tomato paste cook for a minute or two before adding liquids to deepen the flavor.
What to serve with gnocchi alla norma
This is a hearty and flavorful dish on its own, and I personally like to enjoy it as is, but here are some ideas if you want to round up your meal:
- Garlic bread or focaccia to soak up every bit of that delicious sauce
- A Caprese salad with fresh mozzarella, tomatoes, and basil for a refreshing side
- A glass of Sicilian Nero d’Avola or Pinot Noir to complement the tomato and eggplant
- If you prefer white wine, serve your gnocchi alla norma with a glass of Soave or Verdicchio.
- Or simply enjoy it with a crisp sparkling water with lemon for a perfect alcohol-free pairing.
Leftovers and storage
- This is the kind of dish that’s best served immediately. However, if you do have leftovers, they will keep well in an airtight container for up to 3 days in the fridge.
- Reheat your gnocchi alla norma in the microwave or on low heat on the stovetop, adding a splash of water if needed.
- I don’t recommend freezing this dish because. The textures will be off when thawed.
If you’ve tried this gnocchi alla norma recipe, please rate it and leave a comment below! I’d love to hear how it turned out.
And for more yummy recipe ideas, follow me on Instagram, Facebook, and Pinterest!
Gnocchi alla Norma
Ingredients
- 3 tablespoons olive oil, divided
- 1 large eggplant, cut into ½-inch chunks
- 1 medium onion, finely diced
- 2 large garlic cloves, finely chopped
- 2 tablespoons tomato paste
- 1 can (14 oz / 400 g) plum tomatoes, crushed by hand
- ½ teaspoon sugar
- 1 bunch fresh basil, torn by hand
- 1 lb (450 g) gnocchi
- ½ cup (125 g) salted ricotta cheese, grated
- Salt and freshly ground black pepper to taste
Instructions
- Heat two tablespoons of olive oil in a large skillet over medium heat. Toss the eggplant cubes with a pinch of salt and fry for 8-10 minutes until soft and slightly golden. Remove the eggplant from the skillet and set it aside.3 tablespoons olive oil1 large eggplant
- In the same skillet, heat the remaining olive oil and sauté the onion and garlic for 2-3 minutes until translucent.1 medium onion2 large garlic cloves
- Stir in the tomato paste and cook for another minute, then add the plum tomatoes, sugar and half of the fresh basil. Tip in the cooked eggplant and stir well to combine.
- Cover the skillet with a lid, lower the heat and simmer for 10 minutes, stirring occasionally.
- Meanwhile, cook the gnocchi according to the directions on the package. Once the sauce has thickened nicely, add the cooked gnocchi and toss well until they’re all covered in sauce. Add a splash of the water they’ve cooked in if it looks too thick.1 lb gnocchi
- Stir in the grated ricotta cheese and the remaining basil, then adjust the seasoning to taste. Serve immediately, with more fresh basil and grated ricotta on top if you like.½ cup salted ricotta cheeseSalt and freshly ground black pepper to taste
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
Leave a Reply