Preparation
- Finely chop the onions and dice the zucchini and aubergine. Heat 1 tbsp olive oil in a Cicla skillet and sauté onions until translucent.
- Meanwhile, boil water in a Cicla saucepan, add gnocchi and a pinch of salt, cook for 3 minutes until they float to the surface.
- Add zucchini and eggplant to the onions, cover, and gently cook for 5-7 minutes until tender and golden.
- Season with thyme, oregano, salt, and pepper.
- Drain gnocchi well.
- Heat 1 tbsp olive oil in a Cicla frying pan and briefly pan-fry the gnocchi for 1 minute until lightly crispy. Remove from pan and combine with vegetables.
- Heat the Cicla frying pan again, adding extra olive oil if needed.
- Cook lamb skewers for 3-4 minutes per side, according to preference. Rest briefly after cooking.
- For the sauce: melt butter in a Cicla sauce pot over low heat. Add flour and stir until it smells lightly toasted.
- Gradually whisk in cream until sauce is smooth. Stir in gorgonzola until melted, then season with salt and pepper. Optionally stir in mustard for extra depth.
Enjoy this delightful combination of juicy lamb skewers, crispy gnocchi, and creamy gorgonzola sauce, prepared effortlessly using Cicla cookware. Bon appétit!
