ISABELLA'S GNOCCHI WITH TOMATO AND EGGPLANT SAUCE
Make and share this Isabella's Gnocchi With Tomato and Eggplant Sauce recipe from Food.com.
Provided by ImPat
Categories Vegetable
Time 55m
Yield 2-4 serving(s)
Number Of Ingredients 13
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).
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Saeed Ulhaq mashwanii
[email protected]Overall, I really enjoyed this dish. It was easy to make and very flavorful. I would definitely recommend it to others.
bryan fasetire
[email protected]This recipe is a bit too bland for my taste. I think I'll add some more garlic and chili flakes next time.
Riduan Nihad
[email protected]I'm not sure what went wrong, but my gnocchi turned out really gummy. I think I might have overcooked them.
Bumpuli
[email protected]This is one of my favorite pasta dishes. It's so comforting and delicious.
Christian Wiley
[email protected]I love the combination of flavors in this dish. The sweetness of the tomatoes, the bitterness of the eggplant, and the saltiness of the cheese all come together perfectly.
Ashik Farhan
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Mafia Nawaz
[email protected]I'm not a big fan of eggplant, but I loved this dish! The sauce was so flavorful that I didn't even notice the eggplant.
Kasuti Gill
[email protected]This recipe is a great way to use up leftover eggplant. I always have some on hand, so this is a go-to recipe for me.
Fahmeed Ahmad
[email protected]I followed the recipe exactly, but my sauce turned out too watery. I think I might have added too much liquid.
shellsea hammond
[email protected]The gnocchi were a little too dense for my taste, but the sauce was delicious.
Julio Arias
[email protected]I substituted spinach for the eggplant, and it turned out great! This recipe is very versatile.
Okafor Sunday
[email protected]This was my first time making gnocchi, and it was a lot easier than I thought it would be. The sauce was also very flavorful.
Robel Tigabu
[email protected]I love this recipe! It's so easy to make and always turns out great.
ITZ TOX1CDRAG0N
[email protected]This dish was a hit with my family! The gnocchi were light and fluffy, and the tomato and eggplant sauce was flavorful and delicious.