EGGPLANT GNOCCHI (GNOCCHETTI DI MELANZANE)
Make and share this Eggplant Gnocchi (Gnocchetti Di Melanzane) recipe from Food.com.
Provided by Pinay0618
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut the eggplant in half lengthwise, score the flesh in a deep diagonal pattern, salt them, oil them, and bake them in a preheated 400 F oven for about 20 minutes. When they are cool enough to handle, scoop out the flesh with a spoon, crumble the mixture by hand, and heat it over a brisk flame in a non-stick pan to drive off excess moisture.
- While the eggplant is baking and cooking, boil the potatoes, skin them, and rice them. Make a mound of the cooked-down eggplant, riced potatoes and flour on your work surface, and work the egg into it, together with a pinch each of salt and pepper. Make gnocchi 3/4 of an inch long and half that in diameter, and set them aside on a lightly floured surface while you prepare the sauce (set a pot of water to heat while you're at it).
- Cut the zucchini into rounds, and sauté them in olive oil with the garlic, thyme and oregano. Cover and simmer the vegetables for 10 minutes; in the mean time the water should have come to a boil. Salt it and add the gnocchi, while adding the shrimp and fresh parsley to the zucchini. The gnocchi will rise to the surface as they become done; remove them with a slotted spoon and add them to the sauce. Check seasoning and cook the gnocchi for a few minutes in the sauce, shifting them about in the pan by shaking it as if you were turning an omelet. Serve, garnishing the dish with finely sliced grilled eggplant if you want.
Nutrition Facts : Calories 348.3, Fat 2.8, SaturatedFat 0.6, Cholesterol 121.4, Sodium 110.5, Carbohydrate 61, Fiber 9.2, Sugar 6.2, Protein 21.1
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Sihab Vai
[email protected]I can't wait to try this recipe!
tissa kabir
[email protected]Yum!
Usman Haruna
[email protected]5 out of 5 stars!
Donald Kabia
[email protected]Thanks for sharing this recipe!
Khothatso Motlanyane
[email protected]I'm definitely going to be making these gnocchi again. They're so versatile and delicious.
Rahma Salum
[email protected]I think these gnocchi would also be good with a pesto sauce or a cream sauce.
Candy Seconds
[email protected]I served the gnocchi with a simple tomato sauce and it was delicious.
David Austin
[email protected]I added some chopped spinach to the gnocchi dough and it gave them a nice green color.
Shahd Altayeb
[email protected]I didn't have any ricotta cheese on hand, so I used cottage cheese instead. It worked out just fine.
Viki bro
[email protected]I found that the gnocchi were a little too soft for my taste. I think I'll try cooking them for a little less time next time.
Lylacc Youyou
[email protected]These gnocchi were a little more time-consuming to make than I expected, but they were definitely worth the effort.
Muhammad Azhar
[email protected]I love the way these gnocchi look. They're so elegant and perfect for a special occasion.
Fardeen Jan
[email protected]I made these gnocchi for a dinner party and they were a huge success. Everyone raved about them.
MD Sohan Ali
[email protected]These gnocchi were a hit with my whole family! Even my picky kids loved them.
Gameing Sohan YouTube Channel
[email protected]I've never had eggplant gnocchi before, but I'm so glad I tried this recipe. They were so light and fluffy, and the sauce was incredible.
Emihle Thando
[email protected]These gnocchi were so easy to make and they turned out so well! I love the combination of eggplant and ricotta cheese.
Juma aktar Juma aktar
[email protected]I made these eggplant gnocchi last night and they were absolutely delicious! The texture was perfect, and the flavor was amazing. I will definitely be making them again.