The GNOCCHI WITH EGGPLANT SAUCE AND SALTED RICOTTA are a delicious first course, rich and flavorful, which can be the main dish for a family lunch or the best way to start a meal with friends, including vegetarians.
The dish pairs potato gnocchi, a simple and delicate staple, with a sauce from our Southern tradition, slightly lightened to avoid excess fats. Although it recalls the taste of the famous Sicilian pasta alla Norma, in this case the eggplants are not fried but baked, so they still release all their goodness without unnecessary liquids (and fats!). I assure you the result is really remarkable and in a few steps you can prepare a dish that will delight even the most demanding palates. Be generous with the salted ricotta, which gives a somewhat rustic but truly delicious aroma and taste!
- Difficulty: Easy
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2.2 lb potatoes
- 2 cups all-purpose flour
- pinch salt
- 2 eggplants
- 28 oz peeled tomatoes (about 2 standard 14–15 oz cans)
- as needed extra virgin olive oil
- to taste salt
- 3.5 oz salted ricotta
Steps
Wash the eggplants, trim the ends and cut them into slices about 3/4 inch (0.79 in) thick. Then cut the slices into cubes.
Line a baking sheet with parchment paper, lay out the eggplant cubes, lightly salt them, drizzle with olive oil and bake in a preheated oven at 392°F for 20–25 minutes.
Meanwhile, put the olive oil in a saucepan and warm it. Add the peeled tomatoes, dilute with 1 cup (about 8 fl oz) of water, add 1/2 teaspoon of sugar, some salt and simmer over low heat for 30 minutes.
If the sauce becomes too dry, add more water.
When the eggplants are soft and slightly golden, add them to the sauce and let everything simmer for 10 minutes. Then turn off the heat and set aside.
Wash the potatoes, place them in a pot and boil them with the skin on in plenty of salted water for about 30 minutes. As soon as they are cooked, peel them, pass them through a potato ricer or mash them and collect the puree on the work surface.
Let them cool slightly, season with a little salt and add the flour. Knead until you obtain a homogeneous and compact dough. On a lightly floured surface, form rolls about the diameter of a finger and cut them into pieces about 3/4 inch (0.79 in) long.
Bring plenty of water to a boil, salt it and drop in the gnocchi. As soon as they float to the surface, drain them and transfer them to the pan with the sauce.
Add the salted ricotta, grated into shreds, and let cook for 2 minutes.
Remove from heat, plate and enjoy these gnocchi with eggplant sauce and salted ricotta hot, finishing, if you like, with some torn basil.
