A tasty and creamy heart of eggplant parmigiana wrapped in soft potato gnocchi. You can’t miss this recipe! The stuffed gnocchi with eggplant parmigiana are an irresistible first course!
An unusual and original recipe, but one that will win you over with its colors, its liveliness, and its unique taste. It’s a delicious alternative to the more classic potato gnocchi. A perfect version to enjoy all year round!
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- Difficulty: Medium
- Cost: Affordable
- Preparation time: 1 Hour
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Ferragosto, Spring, Summer
- Energy 452.94 (Kcal)
- Carbohydrates 79.79 (g) of which sugars 4.42 (g)
- Proteins 16.98 (g)
- Fat 9.43 (g) of which saturated 1.20 (g)of which unsaturated 2.15 (g)
- Fibers 13.33 (g)
- Sodium 17.17 (mg)
Indicative values for a portion of 350 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
STUFFED GNOCCHI WITH EGGPLANT PARMIGIANA INGREDIENTS
- 28.21 oz potatoes
- 1 egg yolk
- 8.82 oz flour (+ more if needed on the work surface)
- 3 eggplants (in sauce)
- to taste basil
- 3.53 oz scamorza cheese
Tools
- 1 Rolling Pin
- 1 Slotted Spoon
STUFFED GNOCCHI WITH PARMIGIANA PREPARATION
Steam the potatoes (yellow-fleshed ones are perfect). While still hot, peel and mash them with a potato ricer. Add the flour, the egg, a pinch of salt, and knead until you get a compact dough.
Roll it out on a floured work surface and, with the help of a rolling pin, make a sheet 1/8 inch thick, from which to cut discs with a diameter of 3 inches.
Prepare the filling: I made 2-3 eggplants in sauce (the recipe can be found here), chopped them up and added the diced mozzarella and basil.
Place a scant tablespoon of filling in the center of each pasta disc, gently close the edges to seal the gnocchi, and gently shape them into a sphere with your hands.
Cook the gnocchi in a large pot, in boiling salted water for a few minutes (they are ready as soon as they float to the surface).
Gently drain them with a slotted spoon and dress with tomato sauce or simple cherry tomatoes.
Adriana’s Tip
Steaming is ideal to prevent the potatoes from absorbing too much water.
