Best Tomato Eggplant Gnocchi Recipes

Tomato-Eggplant Gnocchi image

Provided by Shira Bocar

Time 35m

Number Of Ingredients 9

6 tablespoons extra-virgin olive oil, plus more for drizzling
1 large eggplant (1 pound), stem removed, cut into 1/2-inch pieces
Kosher salt and freshly ground pepper
4 cloves garlic, minced
1/8 teaspoon red-pepper flakes
1 1/2 pounds large tomatoes (3 to 4), cored and diced
1 pound fresh or frozen gnocchi
1/4 cup thinly sliced fresh basil leaves, plus more for serving
1/2 cup ricotta

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.

Isabella's Gnocchi With Tomato and Eggplant Sauce image

Provided by ImPat

Categories Vegetable

Time 55m

Yield 2-4 serving(s)

Number Of Ingredients 13

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)
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)

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).