Meet the skydiving chef at Nonna Osteria dishing up delicious homemade gnocchi with an eggplant mousse base. Luca della Casa, a former Food Network Star finalist, brings flavors from his Italian grandmother’s table to this charming trattoria nestled inside the historic Fairmont Hotel.
Cut the eggplants into large cubes, toss them in oil salt and pepper and roast them on a sheet pan with parchment paper in the oven at 350 degrees for 35 minutes or until golden brown.
Mix all ingredients in a blender adding one ingredient at a time. Mix until smooth and creamy using extra olive oil as needed to create desired creaminess. Use as a base for Gnocchi dishes or even as a dip.