Eggplant gnocchi, or gnocchi di melanzane, are a delicious summer recipe full of Mediterranean flavor.
Unlike classic potato gnocchi, these soft homemade gnocchi are made with roasted eggplant pulp, flour, egg, Parmigiano Reggiano and fresh basil. The result is a fragrant, delicate dough with all the flavor of one of Italy’s most beloved summer vegetables.
First, bake the eggplant until tender, then sauté the pulp in a pan with garlic and extra virgin olive oil. Once the dough is ready, shape the gnocchi and cook them in boiling salted water.
To serve, toss the eggplant gnocchi in a simple fresh cherry tomato sauce with basil. For an even more flavorful finish, add a generous sprinkle of ricotta salata. Its savory taste pairs beautifully with the natural sweetness of the tomatoes and eggplant.
Eggplant gnocchi are perfect for a summer lunch or a relaxed dinner with friends. They are simple, vegetarian, and full of fresh Italian flavor.
Follow the step-by-step recipe and tips below to make soft and flavorful eggplant gnocchi at home.
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What Are Eggplant Gnocchi?
Eggplant gnocchi are a tasty Italian variation of classic homemade potato gnocchi.
Instead of potatoes, the dough is made with cooked eggplant pulp, flour, egg, grated Parmigiano Reggiano and fresh basil. The result is a soft and delicate gnocchi dough with a light texture and a wonderful Mediterranean flavor.
Eggplant gnocchi are especially popular in summer, when eggplants and fresh tomatoes are at their best. They are usually served with a simple tomato sauce, basil and a generous sprinkle of ricotta salata, which adds a savory touch to the sweetness of the eggplant.
They are a perfect vegetarian dish, simple but full of flavor, ideal for a family lunch or a casual dinner with friends.
Ingredients
Prep Time: 1 Hour | Cook Time: 1 Hour 10 Min | Resting Time: 20 Min | Servings: 4
For the Gnocchi
- 800 g (1 ¾ pounds) eggplant
- 200 g (1 ⅔ cups) 00 flour or all-purpose flour
- 80 g (¾ cup) grated Parmigiano Reggiano
- 1 large egg
- 1 garlic clove
- Fresh basil, to taste
- 3 tablespoons extra virgin olive oil
- Salt, to taste
For the Tomato Sauce
- 400 g (14 oz) cherry tomatoes
- 1 garlic clove
- 10 basil leaves
- 3 tablespoons extra virgin olive oil
- Salt, to taste
- 100 g (about 1 cup) grated ricotta salata
How to Make Eggplant Gnocchi
Make the Eggplant Gnocchi
Step 1) - To make eggplant gnocchi, first wash the eggplants under cold running water. Dry them with a clean kitchen towel and trim off the ends.
Cut the eggplants in half lengthwise.
Place the eggplants on a baking sheet lined with parchment paper and bake in a preheated oven at 180°C (350°F) for 45 to 50 minutes, or until the flesh is very soft.
Step 2) - Remove the eggplants from the oven and let them cool slightly.
Scoop out the flesh and place it in a fine-mesh strainer. Press the pulp with the back of a spoon to remove as much excess liquid as possible.
Step 3) - Transfer the eggplant flesh to a skillet with the extra virgin olive oil and the garlic clove. Cook for a few minutes over medium heat, stirring often, to let the eggplant dry out and absorb the flavor of the garlic.
Turn off the heat, remove the garlic and transfer the eggplant pulp to a large bowl. Let it cool completely.
Step 4) - Once the eggplant pulp has cooled, add the flour, the egg, the grated Parmigiano Reggiano, a few torn basil leaves and a pinch of salt.
Mix well with a spoon. Then transfer the mixture to a floured work surface and knead gently with your hands until you get a fairly smooth dough.
Step 5) - Take small portions of dough and roll them with your hands on a floured work surface to form long, thin ropes.
Step 6) - Cut the ropes into gnocchi about 2 cm (about ¾ inch) wide.
As they are ready, place the gnocchi on a floured work surface or on a cardboard tray, which helps absorb any remaining moisture. Continue until you have used all the dough.
Prepare the Cherry Tomato Sauce
Step 7) - Meanwhile, prepare the sauce. In a nonstick skillet, sauté the garlic clove in the extra virgin olive oil until golden.
Add the cherry tomatoes cut into wedges. Season with salt and add the fresh basil leaves.
Cook over medium heat for a few minutes, stirring occasionally with a wooden spoon, until the cherry tomatoes are soft and slightly wilted. Set aside.
Cook the Gnocchi
Step 8) - Bring a large pot of lightly salted water to a boil. Add the eggplant gnocchi and cook them until they float to the surface.
Remove the gnocchi with a slotted spoon and transfer them directly to the pan with the cherry tomato sauce.
Serve
Step 9) - Toss the gnocchi gently in the sauce for a few moments, just enough to coat them without breaking them.
Add the ricotta salata, grated with a coarse grater, and mix gently.
Divide the eggplant gnocchi among individual plates, garnish with fresh basil and serve immediately.
Tips for Perfect Eggplant Gnocchi
Drain the eggplant pulp well. Eggplants contain a lot of water, so this is the most important step. After baking them, place the pulp in a fine-mesh strainer and press it gently with the back of a spoon. The drier the pulp, the easier it will be to shape the gnocchi.
Let the eggplant cool completely. Do not add the flour, egg and Parmigiano while the eggplant pulp is still hot. A warm mixture will absorb more flour and make the dough too soft and sticky.
Do not add too much flour. The dough should be soft and slightly sticky, but manageable. Add only the flour needed to shape it. Too much flour will make the gnocchi dense and less flavorful.
Use a well-floured work surface. Eggplant gnocchi are more delicate than potato gnocchi, so dust the work surface and your hands with flour while shaping the ropes and cutting the gnocchi.
Cook them gently. Drop the gnocchi into boiling salted water and wait until they float to the surface. Remove them with a slotted spoon and transfer them directly to the sauce. Avoid stirring too much, or they may break.
Toss them carefully in the sauce. Once the gnocchi are in the pan with the cherry tomato sauce, stir very gently. A quick toss is enough to coat them without damaging their soft texture.
Variations and Substitutions
Herbs: Instead of basil, you can flavor the dough with fresh thyme leaves or mint. Both pair very well with the delicate flavor of eggplant.
Sauce Ideas: Eggplant gnocchi are delicious with fresh cherry tomato sauce, but you can also serve them with basil pesto, a light cheese fondue, or a simple butter and sage sauce.
Non-Vegetarian Option: If none of your guests are vegetarian, you can add diced speck or crispy pancetta for a richer and more savory flavor.
Tomato Substitute: You can replace fresh cherry tomatoes with crushed peeled tomatoes, especially when fresh tomatoes are not in season.
Cheese Topping: Ricotta salata gives this dish a savory and slightly tangy finish. For a milder flavor, you can use mild caciotta, grated Parmigiano Reggiano, or flakes of Pecorino Romano cheese.
Best Eggplants to Use: You can use any type of eggplant you like, but the best ones for this recipe have firm flesh, few seeds and not too much moisture. If your eggplants are very watery, be sure to drain the pulp thoroughly before making the dough. This will help you avoid adding too much flour and keep the gnocchi soft and flavorful.
How to Store Eggplant Gnocchi
Eggplant gnocchi are best eaten as soon as they are made, while they are still soft and delicate.
If you want to prepare them a little in advance, place the uncooked gnocchi on a well-floured tray, keeping them slightly apart so they do not stick together. Cover them with a clean kitchen towel and keep them in a cool place for a few hours before cooking.
Once cooked and seasoned, eggplant gnocchi can be stored in an airtight container in the refrigerator for 1 to 2 days. To reheat them, place them in a skillet with a drizzle of extra virgin olive oil or a little tomato sauce and warm them gently over low heat. Avoid stirring too much, as they are quite delicate.
Can You Freeze Eggplant Gnocchi?
Yes, you can freeze eggplant gnocchi before cooking them.
Place the uncooked gnocchi on a floured tray in a single layer, making sure they do not touch each other. Freeze them until firm, then transfer them to freezer bags or airtight containers.
You can cook frozen eggplant gnocchi directly from the freezer. Do not thaw them first, or they may become too soft and sticky. Drop them straight into boiling salted water and cook until they float to the surface, then drain them with a slotted spoon and toss them gently with the sauce.
More Italian Gnocchi Recipes to Try
If you love homemade gnocchi, here are some other Italian gnocchi recipes you may enjoy:
- Pumpkin Gnocchi Recipe: Soft, delicate and slightly sweet, these homemade pumpkin gnocchi are perfect for fall and pair beautifully with butter, sage and Parmigiano Reggiano.
- Beet Gnocchi with Taleggio Cream: A colorful and flavorful gnocchi recipe made with beetroot and served with a rich, creamy Taleggio cheese sauce.
- Ricotta Gnocchi Recipe: Light, tender and very easy to make, ricotta gnocchi are a great alternative to classic potato gnocchi and require only a few simple ingredients.
Recipe Card
Italian Eggplant Gnocchi with Cherry Tomato Sauce
Ingredients
For the Gnocchi
- 800 g eggplant - 1 ¾ pounds
- 200 g 00 flour or all-purpose flour - 1 ⅔ cups
- 80 g grated Parmigiano Reggiano - ¾ cup
- 1 large egg
- 1 clove garlic
- fresh basil - to taste
- 3 tablespoons extra virgin olive oil
- salt - to taste
For the Tomato Sauce
- 400 g cherry tomatoes - 14 oz
- 1 clove garlic
- 10 leaves basil
- 3 tablespoons extra virgin olive oil
- salt - to taste
- 100 g grated ricotta salata - about 1 cup
Instructions
Make the Eggplant Gnocchi
- To make eggplant gnocchi, first wash the eggplants under cold running water. Dry them with a clean kitchen towel and trim off the ends.
- Cut the eggplants in half lengthwise.
- Place the eggplants on a baking sheet lined with parchment paper and bake in a preheated oven at 180°C (350°F) for 45 to 50 minutes, or until the flesh is very soft.
- Remove the eggplants from the oven and let them cool slightly.
- Scoop out the flesh and place it in a fine-mesh strainer. Press the pulp with the back of a spoon to remove as much excess liquid as possible.
- Transfer the eggplant flesh to a skillet with the extra virgin olive oil and the garlic clove. Cook for a few minutes over medium heat, stirring often, to let the eggplant dry out and absorb the flavor of the garlic.
- Turn off the heat, remove the garlic and transfer the eggplant pulp to a large bowl. Let it cool completely.
- Once the eggplant pulp has cooled, add the flour, the egg, the grated Parmigiano Reggiano, a few torn basil leaves and a pinch of salt.
- Mix well with a spoon. Then transfer the mixture to a floured work surface and knead gently with your hands until you get a fairly smooth dough.
- Take small portions of dough and roll them with your hands on a floured work surface to form long, thin ropes.
- Cut the ropes into gnocchi about 2 cm (about ¾ inch) wide. As they are ready, place the gnocchi on a floured work surface or on a cardboard tray, which helps absorb any remaining moisture. Continue until you have used all the dough.
Prepare the Cherry Tomato Sauce
- Meanwhile, prepare the sauce. In a nonstick skillet, sauté the garlic clove in the extra virgin olive oil until golden.
- Add the cherry tomatoes cut into wedges. Season with salt and add the fresh basil leaves.
- Cook over medium heat for a few minutes, stirring occasionally with a wooden spoon, until the cherry tomatoes are soft and slightly wilted. Set aside.
Cook the Gnocchi
- Bring a large pot of lightly salted water to a boil. Add the eggplant gnocchi and cook them until they float to the surface.
- Remove the gnocchi with a slotted spoon and transfer them directly to the pan with the cherry tomato sauce.
Serve
- Toss the gnocchi gently in the sauce for a few moments, just enough to coat them without breaking them.
- Add the ricotta salata, grated with a coarse grater, and mix gently.
- Divide the eggplant gnocchi among individual plates, garnish with fresh basil and serve immediately.
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