Isabella'S Gnocchi With Tomato And Eggplant Sauce

Name: Isabella'S Gnocchi With Tomato And Eggplant Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Tomato and Eggplant Sauce; 1 eggplant (large 500g cut into 1cm cubes); salt; 60 ml olive oil (1/4 cup); 2 (400 g) chopped tomatoes; 1 tablespoon caster sugar; 1 tablespoon basil (finely shredded); 2 tablespoons basil leaves (or more extra to serve); Gnocchi; 500 g ricotta cheese (fresh); 150 g parmesan cheese (grated or pecorino romano); 2 tablespoons parmesan cheese (grated more or less to serve); 1 egg (lightly beaten); 1/4 teaspoon nutmeg; 300 g plain flour (2 cups)

Servings: persons

Tomato and Eggplant Sauce
1 eggplant (large 500g cut into 1cm cubes)
salt
60 ml olive oil (1/4 cup)
2 (400 g) chopped tomatoes
1 tablespoon caster sugar
1 tablespoon basil (finely shredded)
2 tablespoons basil leaves (or more extra to serve)
Gnocchi
500 g ricotta cheese (fresh)
150 g parmesan cheese (grated or pecorino romano)
2 tablespoons parmesan cheese (grated more or less to serve)
1 egg (lightly beaten)
1/4 teaspoon nutmeg
300 g plain flour (2 cups)

1
Season eggplant well with salt and set aside for 20 minutes (this will remove any bitterness).
2
Meanwhile or the sauce, heat 1 tablespoon oil in a saucepan over medium heat and then add garlic, tomatoes and sugar and season with salt and pepper and then bring to the boil and then reduce heat to low and simmer stirring occasionally for 8 minutes or until thickened and stir in shredded basil.
3
Rinse eggplant and pat dry.
4
Heat remain oil in a large frying pan and cook eggplant for 6 minutes, turning, or until golden and then drain on paper towel, then stir into tomato sauce, set aside.
5
For the gnocchi, place ricotta, parmesan (or pecorino), egg, nutmeg and 35 gram (1/4 cup) flour in a bowl and season with salt and pepper and using your hands mix to form a soft dough, add remaining flour and mix to a stiff dough.
6
Transfer dough to a floured surface and roll into 4 logs.
7
Cut each roll into 8 pieces and gently roll each ball of gnocchi over the back of a fork to create little ridges.
8
Bring a pot water to the boil and cook gnocchi for 2 minutes or until they rise to the surgace and remove with a slotted spoon.
9
Add drained gnocchi to the pan of sauce and then stire over a low heat until armed through.
10
Divide among bowls and then serve with extra basil and parmesan (or pecorino).

885

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Tomato and Eggplant Sauce, 1 eggplant (large 500g cut into 1cm cubes), salt, 60 ml olive oil (1/4 cup), and more.

Yes, Isabella'S Gnocchi With Tomato And Eggplant Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!