Back
Eggplant Ricotta Gnocchi
45 mins
A delicious eggplant ricotta gnocchi recipe.
Moderate
Ingredients
For Gnocchi:
500g ricotta
200g 00 flour (plus extra for rolling)
200g grated Parmesan
3 egg yolks
Pinch of salt
1 eggplant, roasted in chunks
Salted ricotta (ricotta salata) for garnish
For the Sauce:
2 x 810g cans crushed tomatoes (rinse cans with water)
30g fresh basil
1 brown onion, chopped
5 cloves garlic, minced
Olive oil
Pinch of salt
Method
Prepare Gnocchi:
Pat ricotta with paper towels for 20 minutes to remove moisture.
Sift flour into a bowl, add Parmesan and salt; mix well.
Make a well in the centre, then add ricotta and egg yolks.
Combine ingredients and let the dough rest for 30 minutes.
Roll dough into long sausages and cut into bite-sized pieces.
Freeze portions or cook in salted water until gnocchi float.
Make the Sauce:
Sweat onion and garlic in olive oil until translucent.
Add basil and stir for 1 minute, then incorporate crushed tomatoes.
Simmer on low heat for 1-2 hours (longer is better).
Blend sauce if desired and season to taste.
Serve:
Toss cooked gnocchi with the tomato sauce, top with roasted eggplant, and finish with salted ricotta. Enjoy!
