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.
Deborah Mele is a self-taught cook whose passion for Italian cuisine began after living in Milan, Italy for 8 years. Although not Italian by birth, she became a true Italian by heart and palate. Deborah created her Italian recipe blog ItalianFoodForever.com 12 years ago to share her passion for Italian food. During her various travels throughout Italy, Deborah fell in love with the central Italian region of Umbria so when they retired, Deborah and her husband bought two farmhouses there where they now reside for six months a year and run a farmhouse rental for guests and give cooking classes.