Description
Eggplant and Potato Gnocchi are a unique spin on a classic Italian dish. While subtle, the eggplant flavor gives the gnocchi a distinct flavor that you and your guests will enjoy.
Ingredients
Scale
Eggplant Gnocchi:
- 1 Medium Eggplant (About 1 Pound)
- 2 to 3 Potatoes (About 1 Pound)
- 1 Egg
- 1/3 Cup Grated Parmesan Cheese
- 1 to 1 1/2 Cups All-purpose Flour + Extra For Rolling
Eggplant Sauce:
- 3 Tablespoons Olive Oil (Divided)
- 1/2 Cup Finely Chopped Onion
- 4 Cups Diced Peeled Eggplant (Cut Into 3/4 Inch Pieces)
- 3 Cloves Garlic (Minced)
- 1 14 Ounce Can Crushed Tomatoes
- 3 Tablespoons Tomato Paste
- 3/4 Cup Water
- Salt & Pepper To Taste
- 1/2 Teaspoon Hot Red Pepper Flakes
- 1 Teaspoon Dried Oregano
- 3 Tablespoons Chopped Fresh Basil
To Serve:
- Shredded Ricotta Salata (Or Grated Parmesan or Pecorino)
- Fresh Baby Basil Leaves
Instructions
- To make the gnocchi, preheat the oven to 400 degrees F.
- Cut the eggplant in half and place on a baking sheet cut side down along with the potatoes.
- Bake the eggplant and potatoes until fork tender, about 50 minutes.
- Let sit until cool enough to handle.
- Scoop the flesh from the eggplant and puree, then place in a strainer in the sink for 30 minutes.
- Scoop out the potato from the skin and pass through a ricer into a bowl.
- Once drained, add the eggplant pulp, egg, and cup of flour.
- Stir until mixed then dump onto a lightly floured surface.
- Use your hands to lightly knead just enough to bring the dough together, dusting with additional flour as needed to prevent sticking.
- Roll the dough into 1 inch thick logs, dusting with flour as needed.
- Cut the 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 the oil over medium heat until lightly smoking.
- Add the onion and eggplant, and cook until they are both soft and lightly browned, stirring as needed to prevent sticking, about 8 minutes.
- Add the garlic and cook an additional minute or two.
- Add the remaining sauce ingredients, and cook over low heat until the sauce is very thick, about 30 minutes.
- Heat a large pot of lightly salted water to a boil.
- Cook the gnocchi just until they float to the top, then remove to a large bowl.
- Add a ladle or two full of sauce to the bowl and gently toss the gnocchi to completely coat in the sauce.
- Serve the gnocchi in individual bowls, topped with a little extra sauce, some shredded ricotta salta, and a few baby basil leaves.
- Category: Primi