Eggplant Gnocchi with Cherry Tomatoes and Fresh Basil

Eggplant Gnocchi with Cherry Tomatoes and Basil

Category: First Courses
Serves: 4

Ingredients

Instructions

1. Prepare the Eggplants:
   Begin by thoroughly washing the eggplants under cold running water. Once clean, dry them carefully with a kitchen towel. Next, place the eggplants on a baking tray lined with parchment paper. Roast them in a preheated oven at 200°C (392°F) for 40-45 minutes, or until tender.

2. Cool and Peel the Eggplants:
   After roasting, remove the eggplants from the oven and allow them to cool slightly. Cut off the stems and ends of the eggplants, then peel them gently with a knife, removing the skin.

3. Chop and Drain the Eggplant Flesh:
   Slice the eggplant pulp into thin slices, then cut them into small cubes. Continue chopping the cubes finely with a knife or, for convenience, use a mezzaluna. Once chopped, place the eggplant in a fine-mesh strainer and use a fork to press down, removing any excess liquid.

4. Cook the Eggplant:
   In a large frying pan, heat a drizzle of olive oil and add one of the garlic cloves, which you will lightly brown. Once the garlic is golden, add the finely chopped eggplant pulp to the pan and cook until softened. Transfer the cooked eggplant to a bowl and let it cool to room temperature. Keep the pan aside for later use.

5. Make the Gnocchi Dough:
   Once the eggplant has cooled, add the shredded basil leaves, the egg, a pinch of salt, and black pepper to the bowl. Sift in the flour and add three tablespoons of grated Grana Padano cheese. Mix the ingredients together with a fork until well incorporated.

6. Form the Gnocchi:
   After the mixture has come together, take small portions of the dough and roll them into balls. Then transfer them onto a lightly floured work surface. Using your hands, gently roll the dough into long ropes about 2-3 cm thick. As you make the ropes, place them on the same floured surface. Continue with the rest of the dough until all the gnocchi are formed.

7. Prepare the Sauce:
   In the same frying pan you used for the eggplant, heat a drizzle of olive oil and add the second garlic clove. Brown the garlic slightly and then remove it with tongs or a fork. Add the cherry tomatoes to the pan and cook them over medium-high heat for about 6 minutes, allowing them to soften and release their juices. Season with salt and pepper to taste, and add 2-3 basil leaves. Stir the mixture and remove it from the heat.

8. Cook the Gnocchi:
   Fill a large pot with water, about three-quarters full, and add salt to taste. Bring the water to a boil. Carefully drop the gnocchi into the boiling water in batches, ensuring they do not stick together. Once the gnocchi rise to the surface, use a slotted spoon to remove them from the pot.

9. Combine and Serve:
   Gently toss the cooked gnocchi in the frying pan with the cherry tomatoes and basil, allowing the flavors to blend. Let everything simmer on low heat for just a few seconds before turning off the flame. Serve the gnocchi on plates and garnish with a few fresh basil leaves for an extra burst of flavor.

Enjoy your homemade Eggplant Gnocchi with Cherry Tomatoes and Basil, a perfect combination of savory, tangy, and fresh flavors that will delight your taste buds!