Sicilian Caponata Antica Pino Correnti ,(and Gnocchi my recipe)

for this recipe
I made the caponata antica
from the book of Pino Correnti  il libro d'oro della cucina e dei vini di sicilia ,
but (with cardoon instead of celery)
for the gnocchi :
3/0 potato cut into cubes, rinse with water and cook in aluminium foil in  oven 180 ° with a little olive oil
for 40 minutes and then make a mash with passe-vite Passing sieve
add 1/3 Semola Rimacinata, (possibly 1 egg yolk) a little nutmeg, make the gnocchi
cook the gnocchi in salted water , take it out the water  and put them in the caponata + with your favourite pecorino

 

https://www.allrecipes.com/recipe/247268/eggplant-caponata-sicilian-version/