Gnocchi with eggplant and tomato sauce is a delicious dish that combines the velvety texture of gnocchi with the sweetness of eggplant and the delicious taste of tomato sauce. The gnocchi, light and fluffy, are cooked in a delicious sauce made from the combined flavour of roasted aubergine and fresh tomatoes, which adds richness and depth to the dish. The cheeses complete the dish and enhance the flavour. Perfect for a delicious and satisfying meal!
Gnocchi with eggplants
Gnocchi with eggplant and tomato sauce is a delicious dish that combines the velvety texture of gnocchi with the sweetness of eggplant and the delicious taste of tomato sauce. The gnocchi, light and fluffy, are cooked in a delicious sauce made from the combined flavour of roasted aubergine and fresh tomatoes, which adds richness and depth to the dish.
Ingredients
- 600 grams diced eggplants
- 70 ml olive oil
- Salt and pepper
- Bake the eggplants at 180˚ C in the air for 45-50 minutes
- 2 Tbsp olive oil
- 2 cloves of garlic
- 1 onion finely chopped
- 1 hot red pepper
- 125 ml white wine
- 400 grams packed tomatoes
- 1 Tbsp tomato paste
- 500 grams gnocchi
- Salted water for boiling
- 1 cup of mozzarella cheese
- ¼ cup parmesan cheese
Instructions
- Bake the eggplants at 180˚ C in the air for 45-50 minutes.
- Sauté the garlic, onion and hot pepper in 2 tablespoons of olive oil until slightly browned. Pour in the wine and bring to a boil for 1 minute. Add the tomatoes and tomato paste. Allow to boil for 2-3 minutes.
- Boil the gnocchi in plenty of salted water. Once they come to the surface they are ready.
- Add the cooked eggplants to the pan with the tomato sauce. Add the gnocchi and ½ cup of the boiling water. Stir and remove from the heat.
- Sprinkle with the cheese and basil. Transfer to an oven rack (240˚ C) and bake for 7-8 minutes until the cheese is melted.
