The peeled eggplant is cut into cubes the size of a thumb and placed in a pot with a little water and a pinch of salt. We cover the pot with a lid and let the eggplant simmer. After about 5 minutes of boiling, we stir occasionally to ensure the eggplant cooks evenly. In the end, the eggplant will change color and become soft enough to be easily mashed with a fork. We turn off the heat and drain the eggplant from the water it was cooked in. It is good to know that roasted eggplant flesh can also be used, whether over coals, in the oven, or on the stove, as long as it is well drained of juice.
While the eggplant is simmering, in another pot, we mix finely diced fresh tomato flesh with tomato puree, onion, and basil. We let this mixture simmer over medium heat, covered, so that the sauce reduces and the flavors combine harmoniously. When the eggplant is well drained, we mash it with a spoon in a colander, ensuring no excess water remains.
After obtaining an eggplant puree, we transfer it to a bowl and add salt and flour, as needed to form a dough with the right consistency. The dough should not be too soft or too hard, so that we can shape it into a roll. After forming the roll, we cut pieces from it, each piece shaped like a ball. With the tip of our finger, we gently press each ball to create a small indentation, which will help the sauce adhere better.
These gnocchi are then placed in a pot of boiling water, to which we have added a pinch of salt. We gently stir with a spoon at the bottom of the pot to prevent the gnocchi from sticking. As the gnocchi cook, they will float to the surface, and in a few minutes, they will be ready. If you prefer a fluffier texture, you can let them simmer on low heat for a few extra minutes, but do not expect them to have the same consistency as potato gnocchi; they will be more similar to flour dumplings in paprika.
When the gnocchi are ready, we remove them with a slotted spatula and toss them into the pot with the tomato sauce, mixing well to combine. When serving, you can sprinkle grated parmesan or another type of cheese, according to preference, for added flavor and texture. This eggplant gnocchi recipe, accompanied by flavorful tomato sauce, is a delicious and comforting choice, perfect for a family meal or with friends.
While the eggplant is simmering, in another pot, we mix finely diced fresh tomato flesh with tomato puree, onion, and basil. We let this mixture simmer over medium heat, covered, so that the sauce reduces and the flavors combine harmoniously. When the eggplant is well drained, we mash it with a spoon in a colander, ensuring no excess water remains.
After obtaining an eggplant puree, we transfer it to a bowl and add salt and flour, as needed to form a dough with the right consistency. The dough should not be too soft or too hard, so that we can shape it into a roll. After forming the roll, we cut pieces from it, each piece shaped like a ball. With the tip of our finger, we gently press each ball to create a small indentation, which will help the sauce adhere better.
These gnocchi are then placed in a pot of boiling water, to which we have added a pinch of salt. We gently stir with a spoon at the bottom of the pot to prevent the gnocchi from sticking. As the gnocchi cook, they will float to the surface, and in a few minutes, they will be ready. If you prefer a fluffier texture, you can let them simmer on low heat for a few extra minutes, but do not expect them to have the same consistency as potato gnocchi; they will be more similar to flour dumplings in paprika.
When the gnocchi are ready, we remove them with a slotted spatula and toss them into the pot with the tomato sauce, mixing well to combine. When serving, you can sprinkle grated parmesan or another type of cheese, according to preference, for added flavor and texture. This eggplant gnocchi recipe, accompanied by flavorful tomato sauce, is a delicious and comforting choice, perfect for a family meal or with friends.
Ingredients
1 small eggplant, white flour as needed, salt, pepper. For the sauce: 2 very ripe tomatoes (peeled and seeded) and finely chopped, 1 cup of tomato pulp flavored with onion and garlic. * Grated Parmesan optional or smoked or spicy cheese, mozzarella cubes. * If you do not have this type of tomato paste, use tomato pulp to which you add 1/2 teaspoon of grated onion, and when it boils and the sauce is ready, add a few basil leaves.