- Eggplants 1 kg
- Flour 300 grams (2 cups and ½)
- Egg 1 • 130 kcal
- Grated cheese 3 tablespoons
- Cherry tomatoes 350 grams
- Garlic 2 cloves
- Basil 1 bunch
- Thyme 1 bunch
- Extra virgin olive oil as much as is needed
- Salt as much as is needed • 1 kcal
- Pepper as much as is needed
Eggplants gnocchi are a very tasty first course, an original and imaginative variant of the more classic potatoes gnocchi. In our recipe the eggplant pulp, baked in the oven and then left to dry a little longer in the pan – a step that will allow us to use less flour – acquires a slight spicy taste that goes perfectly with a sauce based on cherry tomatoes and basil, very simple and fragrant. A dish with a Mediterranean flavor, lively in colors and irresistible in taste, ideal to serve for a family lunch or a dinner with friends. So let’s find out how to prepare eggplants gnocchi step by step.
How to prepare eggplants gnocchi
Prepare the gnocchi; cut the eggplants in half and arrange them on a baking sheet (1). Bake them at 200 degrees C for about 30 minutes, until they are very soft.
Once cooked, take the eggplants out of the oven, take the pulp with a spoon and collect it in a bowl (2).
Transfer the pulp to a saucepan (3), put on the heat and cook for a few minutes, so that it dries perfectly.
Blend the eggplants pulp until it is creamy, then add the flour, grated cheese and egg (4) and knead until the mixture is soft and homogeneous.
With well floured hands, form long sausages and, with the help of a tarot, cut each of the gnocchi of about 2 cm (5).
Pass the gnocchi on the prongs of a fork to give them the classic lining (6).
Cut the cherry tomatoes in half (7) and transfer them to a pan with a drizzle of oil and the garlic, then put on the stove and cook for a few minutes.
Meanwhile, boil a few gnocchi at a time in boiling, lightly salted water; when they come to the surface, drain them, pour them into a pan with the sauce and sauté them for a long time until you will have obtained a very creamy dish (8). Season with salt and pepper.
Distribute the eggplants gnocchi on individual plates, flavored with aromatic herbs and serve immediately (9).
The boiled and seasoned eggplants gnocchi can be preserved in the refrigerator, closed in a special container with an airtight seal, for a maximum of 1-2 days. When it is time to eat them, you can heat them in a pan or in the oven with the addition of a little grated Parmesan cheese; in this way an irresistible gratin on the surface will form. You can also freeze eggplants gnocchi raw; arrange them on a tray, lined with parchment paper, and freeze them individually; once they are well frozen, you can transfer them to the special freezer bags.