The eggplant and basil gnocchi is a recipe I love to prepare when I want something simple but different from the usual.
No potatoes are needed: just bake the eggplants in the oven until they become soft, then remove the skin and use only the pulp. I mash it well and mix it with flour, an egg, fresh basil, and a little parmesan. The dough is soft but workable, perfect for forming light and flavorful gnocchi.
These no-potato gnocchi are perfect for summer or when we want a light main dish with vegetables. I also like it because I can dress them in many ways: with a simple cherry tomato and basil sauce, with butter and sage, or with a ricotta and lemon cream if I want something fresher.
It is a really easy recipe, suitable even for those with little experience in the kitchen.
The trick is to let the eggplant pulp cool well before adding it to the other ingredients, so the dough holds better. And if I make more, I freeze them on a tray and put them in bags: ready to use when needed!😀
These homemade gnocchi are an original way to use eggplants and bring a tasty, fragrant, and 100% Italian vegetarian dish to the table.😊
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- Difficulty: Easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Spring, Summer, All seasons
Ingredients
- 1.3 lbs eggplants
- 1 3/4 cups flour
- 10 basil leaves
- 1/2 cup parmesan
- oil, salt to taste
- 1 egg
Tools
- Oven electrolux
- cutting board
Steps
Here is the process to prepare the eggplant and basil gnocchi:
To prepare the eggplant and basil gnocchi, start by washing them and removing the stem.
Cut them in half first and then make horizontal and vertical cuts inside, in the pulp.
Drizzle them with a little oil and bake them upside down at 390°F for about 20 minutes.
When cooked, let them cool and then scoop out the pulp with a spoon.
Put the eggplant pulp in a bowl and add the egg, flour, basil, cheese, and salt.
Mix all the ingredients well to form a soft dough.
On a floured surface, divide the dough into fairly even logs and cut them with a knife into pieces about 3/4 inch long.
The eggplant and basil gnocchi are ready, dress them as desired, and enjoy your meal!
