Italian
Eggplant Gnocchi
by Chef in Camicia · 306K subscribers on YouTube
A simple and tasty recipe for eggplant gnocchi with aged ricotta.
- Prep
- 30 min
- Cook
- 2h 30min
- Total
- 3h
- Servings
- 2
- Difficulty
- easy
Ingredients
12 items- 1 pcsEggplant1 medium eggplant
- 200 gRicotta Morbidasoft ricotta
- 3 tbspParmigiano Reggianograted
- Saltto taste
- 1 pcsEgg Yolkegg yolk
- Flouras needed, do not overd
- Salted Ricottato taste, for garnish and mixing
- Datterini Cherry Tomatoescherry tomatoes, quantity to taste
- Sugara pinch
- Olive Oilextra virgin olive oil, to taste
- Watera splash
- Basilfresh basil leaves
Method
- Cut the eggplant in half and score it. Season with oil and salt. Roast in the oven.
- Place cherry tomatoes in a baking dish with sugar, salt, oil, and a splash of water. Roast.
- Scoop out the cooked eggplant flesh and chop it finely with a knife.
- In a bowl, mix the eggplant pulp with soft ricotta, egg yolk, aged ricotta, and flour. Do not add too much flour.
- For the sauce, blend the roasted tomatoes with ricotta.
- Drop the gnocchi into boiling water until they float to the surface.
- Dress the gnocchi with the sauce, a drizzle of oil, some pasta cooking water, and basil.
- Plate with some confit cherry tomatoes and grated aged ricotta.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
