Eggplant gnocchi recipe by of 05-08-2015 [Updated on 06-03-2017]
Today I have the recipe for you to prepare eggplant dumplings with cherry tomatoes, a fresh and tasty alternative to the classic potato gnocchi. The recipe is a lot simple to make, it is a mixture made with the pulp of aubergines enriched with eggs and cheese that is cut into pieces and generally seasoned with a sauce of fresh tomato and grated caciotta. With the eggplant gnocchi it was love at first taste, a dish that brings with it all the flavors and Mediterranean colors, if you've never tasted them, now that I've posted my recipe, you have no more excuses, get your hands on it and let me know what you think. A kiss and have a good day!
How to make eggplant gnocchi
Wash and trim the aubergines, then cut them in half lengthwise and place on the baking sheet lined with parchment paper.
Cook them at 180 degrees for about 40 minutes.
Once cooled, extract the aubergine pulp with the help of a spoon and leaving only the peel.
Then put it to drain in a colander.
Now pass it in a pan with a drizzle of oil with a clove of garlic.
Remove the garlic, then put the pulp in a bowl, then add the egg, flour, chopped basil, salt and pepper Parmesan cheese and mix everything until you get a homogeneous mixture.
As for potato gnocchi, the amount of flour can vary depending on how watery the aubergines are, but you have to be careful not to overdo it: the mixture must be workable but still nice and soft!
Then put the dough on a floured pastry board.
Divide the dough into small pieces and create some cords.
Then cut into small pieces to obtain gnocchi of a couple of cm.
As they are ready, place the gnocchi on a floured pastry board.
Meanwhile, prepare the tomato sauce.
Brown a clove of garlic in a pan with the oil, then add the tomatoes cut into 4 parts and the basil, salt and mix.
Then cook the eggplant gnocchi in a pot with plenty of salted water.
Drain them with a skimmer as they rise to the surface.
Add the gnocchi to the pan with the sauce, then add the chopped caciotta and sauté everything in the pan for a couple of minutes.
Serve the eggplant gnocchi with fresh basil :)