Tomato Eggplant Gnocchi Recipes

TOMATO-EGGPLANT GNOCCHI

Steps:

• Heat 1/4 cup oil in a large skillet over medium. Add eggplant, season generously with salt, cover, and cook, stirring occasionally, until tender, about 10 minutes. Transfer to a plate.
• Add remaining 2 tablespoons oil to skillet over medium heat. Add garlic and red-pepper flakes and cook, stirring, until fragrant, 1 minute. Add tomatoes and simmer, stirring, until slightly thickened, 5 minutes. Return eggplant with any juices to skillet; season with salt. Add gnocchi in a single layer atop eggplant, cover, and cook until tender, 6 to 8 minutes (or, if using frozen, about 1 minute more). Sprinkle with basil and serve, topped with a spoonful of ricotta, more basil leaves, pepper, and a drizzle of olive oil.

ITALIAN EGGPLANT GNOCCHI BAKE

Steps:

• Preheat the oven to 475 degrees F. Bring a large pot of water to a boil.
• Add the gnocchi to the boiling water and cook according to the package directions; drain, reserving 1/2 cup of the cooking liquid.
• Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the onions and 1/8 teaspoon salt and cook, stirring occasionally, until soft, about 5 minutes. Add the eggplant and cook, stirring occasionally, until the eggplant is very soft and the onions are golden brown, 10 to 12 minutes. Remove from the heat.
• Add the gnocchi, reserved cooking liquid, marinara sauce and red pepper flakes to the skillet with the eggplant mixture and stir to combine.
• Transfer the eggplant-gnocchi mixture to a 9-inch oval or square baking dish. Sprinkle with the provolone. Bake on the top oven rack until hot and bubbling and the cheese turns golden, about 15 minutes. Remove from the oven and let sit for 5 minutes.
• Garnish with the fresh basil sprigs if using and serve.

ISABELLA'S GNOCCHI WITH TOMATO AND EGGPLANT SAUCE

Steps:

• Season eggplant well with salt and set aside for 20 minutes (this will remove any bitterness).
• 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.
• Rinse eggplant and pat dry.
• 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.
• 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.
• Transfer dough to a floured surface and roll into 4 logs.
• Cut each roll into 8 pieces and gently roll each ball of gnocchi over the back of a fork to create little ridges.
• 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.
• Add drained gnocchi to the pan of sauce and then stire over a low heat until armed through.
• Divide among bowls and then serve with extra basil and parmesan (or pecorino).

EGGPLANT & POTATO GNOCCHI WITH CHUNKY EGGPLANT SAUCE

Steps:

• To make the gnocchi, preheat the oven to 400 degrees F.
• Cut the eggplant in half and place on a baking sheet cut side down along with the potatoes.
• Bake the eggplant and potatoes until fork tender, about 50 minutes.
• Let sit until cool enough to handle.
• Scoop the flesh from the eggplant and puree, then place in a strainer in the sink for 30 minutes.
• Scoop out the potato from the skin and pass through a ricer into a bowl.
• Once drained, add the eggplant pulp, egg, and cup of flour.
• Stir until mixed then dump onto a lightly floured surface.
• Use your hands to lightly knead just enough to bring the dough together, dusting with additional flour as needed to prevent sticking.
• Roll the dough into 1 inch thick logs, dusting with flour as needed.
• Cut the dough into 1 inch pieces and place on a lightly floured baking sheet.
• Refrigerate until needed.
• To make the sauce, in a non-stick pan, heat the oil over medium heat until lightly smoking.
• Add the onion and eggplant, and cook until they are both soft and lightly browned, stirring as needed to prevent sticking, about 8 minutes.
• Add the garlic and cook an additional minute or two.
• Add the remaining sauce ingredients, and cook over low heat until the sauce is very thick, about 30 minutes.
• Heat a large pot of lightly salted water to a boil.
• Cook the gnocchi just until they float to the top, then remove to a large bowl.
• Add a ladle or two full of sauce to the bowl and gently toss the gnocchi to completely coat in the sauce.
• Serve the gnocchi in individual bowls, topped with a little extra sauce, some shredded ricotta salta, and a few baby basil leaves.

ROASTED EGGPLANT PARMESAN

Steps:

• Line a baking sheet with a layer of paper towel or a clean kitchen towel. Trim off the top and bottom of the eggplant and slice into 2-centimeter (1-inch) thick disks. Place the slices in a single layer onto the paper towel lined baking sheet and evenly sprinkle both sides with the kosher salt.
• Allow the salted eggplant to sit for about 20 minutes. Preheat your oven to 375 degrees F (190 degrees C).
• Meanwhile, for the sauce, combine the tomatoes and their juices with the butter, halved onion and Parmesan rind, if using, in a medium saucepan. Pick the basil leaves from the stems, add the stems to the tomatoes and set the leaves aside. Place a lid on the pan so that it is a little off kilter to allow steam out and place over medium heat. Cook, stirring occasionally, for at least 30 minutes, or even longer for a more intense tomato flavor.
• Pat the eggplant dry with some paper towel or a clean kitchen towel and remove from the baking sheet. Coat the bottom of the baking sheet with the olive oil and arrange the eggplant slices in a single layer. Flip the eggplant slices over to coat both sides in oil. Season with pepper and a bit more salt (don't worry, lots of the salt that you previously put on has been wiped away so the eggplant won't taste super salty). Bake for 25 to 30 minutes, flipping halfway through, until golden brown on both sides.
• Remove the eggplant from the oven and top each with a spoon of the tomato sauce and sprinkle with the Parmigiano-Reggiano cheese. Return the eggplant to the oven and cook for another 8 to 10 minutes, or until the cheese is melted.
• To serve, spoon some sauce onto your plates and divide and stack the roasted eggplant parm on top. Tear up the fresh mozzarella and basil leaves, scatter on top and season with salt and pepper.