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Italian Eggplant Gnocchi with Cherry Tomato Sauce
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.
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.
Nutrition
Serving: 100gCalories: 576kcalCarbohydrates: 56gProtein: 19gFat: 32gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gTrans Fat: 0.01gCholesterol: 67mgSodium: 368mgPotassium: 818mgFiber: 9gSugar: 10gVitamin A: 1272IUVitamin C: 19mgCalcium: 335mgIron: 4mg
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