Eggplant and Potato Gnocchi are a unique spin on a classic Italian dish. While subtle, the eggplant gives the gnocchi its own distinct flavor.
Since that very first bite of my Mother-In-Law’s wonderful potato gnocchi over forty years ago, I have had a love affair with gnocchi. A well-made gnocchi should be delicate enough to be described as tender, yet sturdy enough to hold its own when combined with the sauce. Gnocchi are dumplings, and can be made of almost any ingredients that can be formed into a dough. Gnocchi, (pronounced NYOK-ee) are made in most regions in Italy, although they are often made with different ingredients in each.
When I came across a recipe for gnocchi that included both eggplant and potatoes I was so intrigued that I simply had to try it. I will preface this recipe right at the start to warn you that if you do not care for eggplant than this recipe probably isn’t for you. I love eggplant myself, so I decided to pair my eggplant gnocchi with a chunky eggplant sauce. Because this sauce made me think of Pasta all Norma, I decided to top my gnocchi with shredded ricotta salata cheese before serving but feel free to use grated Parmesan or Pecorino Romano if you prefer. 
Eggplant and Potato Gnocchi
- Total Time: 125 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
A unique twist on classic Italian gnocchi.
The subtle eggplant flavor elevates this comforting dish.
Ingredients
- 1 lbs (454 g) eggplant
- 1 lbs (454 g) potatoes
- 1 Egg
- 1/3 cups (79 ml) grated parmesan cheese
- 1 1/2 cups (355 ml) all-purpose flour
- 3 tbsp olive oil
- 1/2 cups (118 ml) finely chopped onion
- 4 cups (946 ml) diced peeled eggplant
- 3 cloves garlic
- 1 14 ounce can crushed tomatoes
- 3 tbsp tomato paste
- 3/4 cups (177 ml) water
- Salt
- Pepper
- 1/2 tsp hot red pepper flakes
- 1 tsp dried oregano
- 3 tbsp chopped fresh basil
- Shredded Ricotta Salata
- Fresh baby basil leaves
- Extra flour for rolling
Instructions
- Preheat oven to 400°F (204°C).
- Cut eggplant in half and place cut-side down on a baking sheet with potatoes.
- Bake eggplant and potatoes until fork-tender, about 50 minutes.
- Let sit until cool enough to handle.
- Scoop eggplant flesh and puree; place in a strainer for 30 minutes.
- Scoop potato from skin and rice into a bowl.
- Once drained, add eggplant pulp, egg, and a cup of flour.
- Stir until mixed, then dump onto a lightly floured surface.
- Lightly knead dough until combined, dusting with flour as needed.
- Roll dough into 1-inch thick logs, dusting with flour as needed.
- Cut dough into 1-inch pieces and place on a lightly floured baking sheet.
- Refrigerate until needed.
To make the sauce
- In a non-stick pan, heat oil over medium heat until lightly smoking.
- Add onion and eggplant; cook until soft and lightly browned, stirring as needed, about 8 minutes.
- Add garlic and cook for 1-2 minutes.
- Add remaining sauce ingredients; cook over low heat until very thick, about 30 minutes.
- Heat a large pot of lightly salted water to a boil.
- Cook gnocchi until they float to the top, then remove to a large bowl.
- Add sauce to the bowl and toss gnocchi to coat.
- Serve gnocchi topped with extra sauce, shredded ricotta salata, and baby basil leaves.
Notes
- For a smoother gnocchi, pass the pureed eggplant through a food mill after straining.
- To prevent sticking, ensure your work surface and rolling pin are generously floured when working with the dough.
- Substitute sweet potatoes for half of the regular potatoes for a subtly sweeter gnocchi.
- Prep Time: 45 minutes
- Cook Time: 80 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 5
- Protein: 15
- Cholesterol: 100
Frequently Asked Questions
What type of eggplant should I use for the gnocchi?
It’s best to use a medium-sized, firm eggplant, such as Italian eggplant, as it has a mild flavor and smooth texture that works well in the dough.
Can I substitute the ricotta salata with another cheese?
Yes, you can substitute ricotta salata with grated Parmesan or Pecorino Romano, depending on your preference for flavor and saltiness.
How do I ensure the gnocchi holds its shape when cooking?
Make sure to thoroughly drain any excess moisture from the cooked eggplant and potatoes before mixing them into the dough, as too much moisture can cause the gnocchi to become too soft.
