Ossobuco with Gnocchi, grilled aubergine and courgette
Heat the ossobuco according to the instructions on the package.
Boil the gnocchi, drain and add the butter, basil leaves, salt and pepper.
Heat a grill pan to medium heat
Cut the aubergine into round slices, sprinkle lightly with salt. Grill the aubergine, keep warm on a plate, then grill the courgette.
Put the olive oil with the fresh herbs in a bowl, add the grilled aubergines and courgettes, mix well, add salt and pepper.
Divide the ossobuco among the warm plates. Place the grilled aubergines and courgettes around it. Spoon the gnocchi with basil leaves on top. Garnish with the mozzarella picked into coarse pieces, drizzle with olive oil.
- 4 Ossobuco
- 400 g fresh gnocchi
- 50 g butter
- 15 g fresh basil
- 1 ball of mozzarella
- 1 large aubergine
- 1 large courgette
- 1 dl olive oil
- fresh Italian herbs of -sage -marjoram -thyme leaves and rosemary