Award-winning chef. Successful restaurateur. Iron Chef judge. Social media star. Donatella Arpaia has done it all. Still her favorite thing to do is working in the kitchen, creating inspiring dishes using the freshest, most authentic ingredients—including Galbani® cheese. Explore her latest menu ideas and learn tricks of the trade from this inspirational entrepreneur.
Meet Chef Donatella Arpaia
Why I Choose Italy's #1 Cheese
Donatella Tours Our Plant
Galbani® Pizza Romana alla Pugliese
Galbani® Three Cheese Chicken Alfredo
Galbani® Pan de la Sierra Sandwich
Galbani® Omakase Pizza Flight
Galbani® Jammy Tartlets
Galbani® Risotto in Bloom
Galbani® Holly Jolly Cannoli
Galbani® Spaghetti Frittata Wreath
Galbani® Fresh & Festive Beet Carpaccio
Donatella’s Slice of Joy Cheesecake
Galbani® All Decked Out Pizza
Galbani® Star-of-the-Show Pizza
Galbani® Flaming Hot Fresh Mozzarella Bites
Galbani® Rich & Rustic Minestrone
Galbani® Fabulously Fresh Brownies
Galbani® Height-of-Fresh Cheese Plate
Galbani® Pickled Pink Artichoke Pie
Galbani® Calabrian Cubano
Galbani® Plum Perfect Crostata
Galbani® Lookin’ Sharp Bacon Pizza
Galbani® Italian Cobb Salad
Galbani® Fresh and Zesty Thin Sliced Mozzarella
Galbani® Garden Fresh Salmon Pinsa
Galbani® Mega Mediterranean Cheese Board
Galbani® Warm & Cheesy Apple Focaccia
Galbani® Strawberry Champagne Tiramisu
Galbani® Elevated Eggplant Sub with Fresh Mozzarella
Donatella’s Cannoli Supreme Dessert Martini
Galbani® Rigatoni alla Vodka
Galbani® Holiday Hangover Pizza
Galbani® Mozzarella Monkey Bread
Galbani® Winter Caprese
Galbani® Parmesan Pasta Wheel
Apulian Focaccia with Galbani® Mascarpone
Galbani® Summer Breeze Cheese Plate
Galbani® Three Cheese Stuffed Eggplant Dip
Galbani® Cheers To Cannoli Ice Cream
Galbani® Pineapple & Pancetta Pinsa
Galbani® Premio & Pepperoni Pizzadilla
Galbani® Insalata Di Ricotta
Galbani® Lemon & Lavender Ricotta Cake
Galbani® Boozy Berry Mascarpone Ice Cream
Galbani® Italian Scallion Frittata
Galbani® Baked Ziti With Mini Meatballs
Galbani® Parmesan Sformato
Galbani® Three-Cheese Manicotti
Galbani® Sweet & Salty Ricotta Board
Galbani® Now That's Apizza
Galbani® Panna Cotta Al Mascarpone
Galbani® Fresh Mozzarella & Roasted Beet Salad
Galbani® Ricotta-Topped Gnocchi & Eggplant
Galbani® Garlic Knot Chicken Parm Sandwich
Galbani® Mafaldine, Mushrooms & Mascarpone
Galbani® Tagliatelle With White Bolognese
Galbani® Elevated Chef's Salad
Galbani® Sweet & Spicy Kale Salad With Ciliegine
Detroit-Style Mediterranean Pizza
Galbani® Panzanella
Galbani® Cinque-Formaggi Artichoke Dip
Galbani® Uptown Pickle Pizza
Galbani® Mini Tiramisu Trifles
Galbani® Panzerotti
Galbani® Sensationally Spicy Meatball Sub
Galbani® Creamy Paccheri Pasta
Galbani® Taste of Italy Plate
Galbani® Premio & Peppadew Pizza
Galbani® Premio & Purple Potato Pizza
Galbani® Scrumptious S'Mores Pizza
Galbani® Lemon Ricotta Zeppole
Galbani® Pumpkin Meringue Cheesecake
Galbani® Creamy Mascarpone Mushroom Farrotto
Galbani® Three-Cheese Salami Calzone
Galbani® Spicy & Sweet Salad Pizza
Galbani® Mozzarella In Carrozza
Galbani® Spicy Three-Cheese Potato Gratin
Galbani® Chicken Parm Piadina
Galbani® Creamy Shrimp Scialatielli
Galbani® Broccolini Truffle Pie
Galbani® Pep-In-Your-Step Stromboli
Galbani® Mascarpone Napoleon
Galbani® Butternut Squash Arancini
Galbani® Pasta Imbustata (Envelope Pasta)
Galbani® Spicy Rocket Burger
Galbani® Cheesy Genovese
Galbani® Gourmet Italian Sub
Galbani® Insalata Bianca
Galbani® Heirloom Caprese Ciabatta
Galbani® Tomato Tartare
Galbani® Chicken Pesto Caprese Sandwich
Galbani® Premio & Meatball Pizza
Galbani® Sweet Sausage & Apple Pizza
Galbani® Pumpkin Mac ‘N Cheese
Donatella’s Famous Meatballs
Galbani® Cavatelli Alla Caprese
Galbani® Pizza Amatriciana
Galbani® Zucchini Flower Pizza
Galbani® Spicy Margherita Pinsa
Galbani® Caramelized Stone Fruit
Galbani® Garden Fresh Lasagna
Galbani® Slice of Summer Pizza
Tastes of Summer Cheese Plate
Galbani® Seafood Stuffed Shells
Galbani® Mascarpone Coconut Crepe Cake
Galbani® Holiday Braciole
Galbani® Ricotta & Mascarpone Mousse
Galbani® Bel Paese Pizza
Galbani® Mediterranean Pizza
Galbani® Ciliegine & Crispy Salmon Salad
Galbani® Ravioli Alla Donatella
Galbani® Gorgonzola Apple Pear Pizza
Galbani® Honey Truffle Bruchetta
Galbani® Limoncello Cannoli
Fried Green Tomatoes With Président® Feta Dressing
Galbani® Chicken Eggplant Caprese
Galbani® Citrus Caprese
Galbani® Grilled Peaches With Fresh Mozzarella
Galbani® Grilled Summer Pizza
Galbani® Tortellini Salad With Marinated Fresh Mozzarella
Galbani® Housemade Marinated Ciliegine
The Winter Cheese Plate
Galbani® Whipped Ricotta Parfait
Galbani® Eggplant Napoleon
Galbani® Butternut Squash Ravioli
Galbani® Wild Mushroom Ragu
Galbani® Orecchiette & Sweet Sausage
Galbani® Roasted Tomato Soup
Galbani® Ricotta Fritters
Galbani® Stuffed Zucchini Flowers
Galbani® Crostini Trio
Galbani® Autumn Harvest Pie
Galbani® Fig & Pig Pizza
Galbani® Mozzarella & Prosciutto Pizza
Galbani® Pumpkin Pizza with Guanciale
Galbani® Baked Mac & Cheese
Donatella’s Famous Stuffed Meatballs
Donatella's Cast-Iron Eggplant Parm Featuring Galbani® Cheese
Galbani® Golosi
Galbani® Four Cheese Paccheri
Galbani® Stuffed Chicken Roulades
Galbani® Limoncello Ricotta Cheesecake
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Galbani® Ricotta-Topped Gnocchi & Eggplant
INGREDIENTS
| 3 tbsp. | Olive oil |
| 2 | Eggplant, cut into 1 inch chunks |
| 3 | Garlic cloves, chopped |
| 12 oz can | Plum tomatoes |
| 1 pinch | Sugar |
| 17 oz | Potato gnocchi (homemade or store bought) |
| ⅓ cup | Galbani Parmesan, grated |
| 4-6 leaves | Fresh basil, leaves reserved, and stalks finely chopped |
| ½ cup | Galbani Whole Milk Ricotta |
| Kosher salt and freshly ground black pepper |
METHOD
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Heat the oil in a deep frying pan and fry the eggplant chunks with a pinch of salt for 10 minutes until golden brown and soft. Remove from pan.
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Add the chopped garlic to the pan and fry for 2 minutes until smelling fragrant. Pour in tomatoes, and add salt and pepper to taste. Mash the tomatoes with a wooden spoon to break them up.
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Simmer for 15 minutes until thickened and saucy. Season well, and check for sweetness. Add a pinch of sugar if desired.
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Add eggplant back in and let simmer for 2 minutes.
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Boil the potato gnocchi in salted water for 1–2 mins until just starting to rise to the top of the water. Drain, reserving some of the cooking water.
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Add the gnocchi to the sauce with a splash of the cooking water to loosen if necessary, then remove from the heat.
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Stir the gnocchi into the sauce gently, adding in the basil stems and Parmesan. Serve immediately in terracotta bowls with a dollop of Ricotta and a few basil leaves.
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Pairings
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- Proteins
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- Nuts, Grains & Starches
- Flavors, Spices & Condiments
