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.