Gnocchi di’ Melanzane – Eggplant Gnocchi

gnocchi

I love my usual go to gnocchi recipe I posted before but tonight I decided to branch out and challenge myself and make some eggplant gnocchi aka Gnocchi di’ Melanzane.  The secret is you puree roasted eggplant and put it in your gnocchi dough. The best part was that my kids ate it and I got eggplant into their tummies! I topped it with my favorite sauce, my leftover cacciatore sauce. After you make a big pot of cacciatore there is always leftover sauce.

According to my research, gnocchi are little dumplings that can be varied by adding cheese, vegetables, herbs, or even fruit to the basic dough. Just look for whatever is in season and blend it into the dough for a special treat.

This gnocchi was relatively easy to make. I loved the technique of piping the gnocchi out of a pastry bag and cutting them with pastry scissors, this was much easier than hand rolling them.  I would say if I made them again I would probably add a bit more flour to make the dough a little thicker, as it did not hold together as well as usual gnocchi dough does, but it still came out good. So if you want to add an extra Italian flavor to your gnocchi, try this eggplant version

Gnocchi di’ Melanzane – Eggplant Gnocchi

2 pounds of firm eggplant

coarse salt

olive oil

1 pound of Idaho potatoes

1/3 cup of freshly grated parmesan or romano (I prefer)

2 eggs, beaten

1 1/4 teaspoons of salt

1/4 teaspoon of freshly ground pepper

12 leaves of fresh basil, minced

2 cups of flour

Preheat oven to 375 degrees, halve eggplant lengthwise and brush olive oil on, then put cut side down on foil lined baking sheet and bake about 40 mins, till tender (or less if you are using several small eggplants). While eggplant is cooking boil potatoes in salted water for about 30 mins till tender. When it is cool enough to handle peel eggplant and puree in food processor. Allow puree to cool completely. When cool enough to handle, peel potatoes and use potato ricer to squeeze them into a large bowl. Add the eggplant puree and the cheese and mix well. Add the eggs, salt, pepper, and basil and mix to blend. Add flour and mix to incorporate, but do not overmix.


pot

Bring large pot of salted water, about 6-8qts, to boil. Fill pastry bag with eggplant mixture and when the water boils, pipe 1/2 inch long pieces, cutting using pastry scissors, dropping them into the boiling water. Work rapidly until all the dough is used up. Allow gnocchi to cook until they float to top and then drain on a slotted spoon and place in a bowl. Butter lightly and keep warm. Top with your favorite pesto, alfredo (my pistachio alfredo would be great), red sauce and freshly grated cheese and manga!

A great fresh tomato sauce from scratch is featured here, by one of my cooking idols, Lidia Bastianich

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