My fondness for gnocchi began over forty years ago with my mother-in-law’s tender potato gnocchi. A well-made gnocchi should be a delicate pillow—light and soft—yet robust enough to hold its sauce. Gnocchi are dumplings that can be made from many ingredients that form a dough. They are found throughout Italy, with regional variations in ingredients and technique. (Pronounced NYOK-ee.)

I’m a bit of a gnocchi purist. When I dine out, I often order gnocchi if it’s on the menu, but outside of Italy the results can be hit or miss. In Italy, however, I’m usually delighted. At home I prefer ricotta gnocchi for their airy texture and because they’re quicker than potato gnocchi—there’s no need to cook potatoes first.

When I found a recipe that combined eggplant and potato in gnocchi, I was intrigued. If you dislike eggplant, this recipe may not be for you, since eggplant contributes both flavor and moisture. For those who enjoy eggplant, the combination yields gnocchi with a subtle, distinctive taste that differs from all-potato versions.

I paired the eggplant-and-potato gnocchi with a chunky eggplant sauce inspired by Pasta alla Norma. I finished the dish with shredded ricotta salata, which adds a salty, tangy contrast; grated Parmesan or Pecorino Romano work well as alternatives.

Eggplant alone lacks the starchy quality of potatoes, but combined with potatoes it blends into a workable dough. The eggplant flavor is gentle rather than dominant. Because the dough can be wetter than usual, I recommend draining the pureed eggplant thoroughly. When I tested the dough, I cooked a few gnocchi before adding extra flour and discovered that, although soft, they held together and cooked nicely.

When making potato gnocchi, I prefer baking the potatoes instead of boiling them. Baking reduces moisture in the potatoes, so you need less flour, which helps keep the gnocchi light. Russet potatoes are ideal, but Yukon-style potatoes also work; the finished gnocchi may look rustic and slightly irregular when very soft—an appealing sign of handmade quality.

If you’re new to gnocchi-making, take it slowly and test a few pieces before shaping the entire batch. The tips below will help you get a better result.

Gnocchi Tips for Preparation and Cooking

• The amount of flour depends on the moisture of the other ingredients. Be sure to drain the eggplant well.
• Start by adding only three-quarters of the flour called for. Using less flour keeps the gnocchi lighter.
• Knead the dough just enough to bring it together. Over-kneading forces you to use more flour and yields heavier gnocchi.
• Test a few gnocchi in boiling water before shaping the rest. If they fall apart, add a little more flour; if they hold their shape, continue.
• Cook gnocchi in a large pot of boiling, salted water and remove them as soon as they float. Overcooked gnocchi become mushy.
• If you’re not cooking them right away, place the shaped gnocchi on a lightly floured baking sheet and refrigerate. They don’t keep well at room temperature.

Baking the potatoes & eggplant first.

Cooking up the eggplant for the sauce.

Buon Appetito!
Deborah Mele

Eggplant & Potato Gnocchi With Chunky Eggplant Sauce

Yield:
Serves 4 – 6

Prep Time:
30 minutes

Cook Time:
1 hour 45 minutes

Ingredients

Eggplant Gnocchi:

• 1 medium eggplant (about 1 lb)
• 2 to 3 potatoes (about 1 lb)
• 1 egg
• 1/3 cup grated Parmesan
• 1 to 1 1/2 cups all-purpose flour, plus extra for rolling

Eggplant Sauce:

• 3 tablespoons olive oil, divided
• 1/2 cup finely chopped onion
• 4 cups diced peeled eggplant (3/4 inch pieces)
• 3 cloves garlic, minced
• 1 (14 oz) can crushed tomatoes
• 3 tablespoons tomato paste
• 3/4 cup water
• Salt and pepper to taste
• 1/2 teaspoon hot red pepper flakes
• 1 teaspoon dried oregano
• 3 tablespoons chopped fresh basil

To Serve:

• Shredded ricotta salata or grated Parmesan/Pecorino
• Fresh baby basil leaves

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the eggplant in half and place it cut-side down on a baking sheet with the potatoes.
3. Bake the eggplant and potatoes until fork-tender, about 50 minutes. Let cool until you can handle them.
4. Scoop the eggplant flesh and puree it, then drain the puree in a strainer for about 30 minutes to remove excess liquid.
5. Scoop the potato flesh from the skins and pass it through a ricer into a bowl.
6. Once the eggplant is drained, add the eggplant pulp, the egg, the Parmesan, and one cup of the flour to the riced potatoes.
7. Stir until combined, then turn the mixture onto a lightly floured surface.
8. Lightly knead only until the dough comes together, adding more flour as needed to prevent sticking.
9. Roll the dough into 1-inch-thick logs, dusting with flour as needed, and cut into 1-inch pieces. Place the gnocchi on a lightly floured baking sheet and refrigerate until needed.
10. To make the sauce, heat 2 tablespoons of olive oil in a nonstick pan over medium heat until shimmering. Add the onion and diced eggplant and cook until soft and lightly browned, about 8 minutes, stirring to prevent sticking.
11. Add the garlic and cook 1–2 minutes more.
12. Add the crushed tomatoes, tomato paste, water, red pepper flakes, oregano, salt, and pepper. Simmer over low heat until the sauce thickens, about 30 minutes. Stir in the fresh basil and adjust seasoning.
13. Bring a large pot of salted water to a boil. Cook the gnocchi just until they float to the surface, then remove them with a slotted spoon into a large bowl.
14. Add a ladle or two of sauce to the bowl and gently toss the gnocchi to coat them evenly.
15. Serve the gnocchi in individual bowls with extra sauce, shredded ricotta salata (or grated cheese), and a few baby basil leaves.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram.