· recipe ·
Eggplant Gnocchi with Tomatoes and Mozzarella
Eggplant needs direct pan contact before it meets tomato sauce; otherwise it absorbs liquid without developing flavor. Browning it first keeps it recognizable as the main vegetable in the finished dish.
Time and servings
- Prep
- 50 min
- Cook
- 80 min
- Total
- 130 min
- Servings
- 4
Nutrition per serving
- Calories
- about 560
- Protein
- 21 g
- Fat
- 22 g
- Carbs
- 74 g
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Brown the eggplant
Cut the eggplant into bite-size cubes. Warm 2 tablespoons30 ml olive oil over medium-high heat and cook the eggplant with half the black pepper, turning occasionally, until deeply browned and tender. Transfer it to a plate.
Make the tomato sauce
Slice the garlic. Lower the heat, add the remaining olive oil and garlic, and cook for 30 seconds. Add the crushed tomatoes and remaining black pepper and simmer until slightly thickened.
Heat the cooking water
While the tomato sauce reduces, bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Poach the gnocchi
Lower in the shaped gnocchi and lift them out as soon as they float. Let excess water drain away.
Finish the skillet
Stir the spinach into the tomato sauce until wilted, then fold in the eggplant and gnocchi. Tear in the mozzarella and basil off direct heat, cover for 2 minutes, and serve when the cheese has softened into distinct pockets.
