Gnocchi with Tomato and Eggplant Sauce
From the Junior MasterChef cookbook
From the Junior MasterChef cookbook
- 2 cloves garlic crushed
- 1 egg lightly beaten
- 1 tablespoon caster sugar
- 500 grams eggplant (1large eggplant) cut into 1cm cubes
- 60 ml olive oil (1/4 cup)
- 2 400g cans chopped tomatoes
- 1 tablespoon finely shredded basil, plus extra to serve
- 500 grams fresh ricotta
- 150 grams pecorino romano, or parmesan, grated plus extra to
- 1/4 tablespoon ground nutmeg
- 300 grams plain flour (2 cups)
- Carbohydrate 4.23107620365958 g
- Cholesterol 46.53 mg
- Fat 1.24991802913834 g
- Fiber 0.134999994757112 g
- Protein 1.56596346158546 g
- Saturated Fat 0.446002019439511 g
- Serving Size 1 1 Serving (17g)
- Sodium 15.8884615385903 mg
- Sugar 4.09607620890247 g
- Trans Fat 0.214116153900874 g
- Calories 34 calories
Step-by-step
- Season eggplant well with salt and set-aside for 20 minutes.
- Meanwhile, for the sauce, heat 1 tablespoon oil in a saucepan over medium heat. Add garlic, tomatoes and sugar, season, then bring to the boil. Reduce heat to low and simmer, stirring occasionally, for eight minutes or until thickened. Stir in shredded basil.
- Rinse eggplant and pat dry. Heat remaining oil in a large frying pan. Cook eggplant for 6 minutes, turning or until golden. Drain on paper towel, then stir into tomato sauce. Set-aside.
- For the gnocchi, place ricotta, pecorino, egg, nutmeg and 35g (1/4 cup) flour in a bowl. Season. 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. Gently roll each ball of gnocchi over the back of a fork to create little ridges.
- Bring a pan of water to the boil. Cook gnocchi for 2 minutes or until they rise to the surface. Remove with a slotted spoon.
- Add drained gnocchi to the pan of sauce, then stir over a low heat until warmed through. Serve with extra basil and pecorino.
A Simple Yet Satisfying Dinner: Gnocchi with Tomato and Eggplant Sauce
As a busy working mom, finding time to prepare a delicious and nutritious meal can sometimes feel like a Herculean task. Between juggling work deadlines, school pick-ups, and the never-ending to-do list, cooking often gets pushed to the bottom of my priorities. But I’ve learned that even amidst the chaos, a comforting and flavorful meal can be achievable, and it doesn't have to be complicated. This recipe for Gnocchi with Tomato and Eggplant Sauce is a perfect example – a dish that's both satisfying and surprisingly easy to make, even on a weeknight.
The beauty of this recipe lies in its simplicity. The vibrant tomato sauce, infused with the subtle sweetness of eggplant, is a perfect complement to the pillowy softness of the homemade gnocchi. The preparation doesn't require any specialized cooking skills; in fact, it’s a wonderful opportunity to involve the kids in the process. My daughter loves to help me roll the gnocchi – a fun and rewarding experience for us both. The aroma filling the kitchen as the garlic and tomatoes simmer is enough to melt away the stresses of the day, promising a relaxing and delicious meal.
The magic of homemade gnocchi: While store-bought gnocchi is certainly convenient, there’s something truly special about making your own. The process is far easier than you might think, and the reward – that melt-in-your-mouth texture – is unparalleled. Plus, it's a chance to connect with the food, understanding the ingredients and their transformation into something delectable. It’s a satisfying experience, and my kids are always proud to help, knowing they contributed to creating something so delicious.
Beyond the recipe: This dish isn't just a meal; it's a connection to simpler times. It evokes memories of family dinners, laughter around the table, and the comforting warmth of shared food. It's a reminder that even in our busy lives, we can create something special, something that nourishes not only our bodies but also our souls. So, take a deep breath, put on some relaxing music, and allow yourself the time to create this simple yet fulfilling dish. You'll be surprised at how much joy it brings to your day.
Adapting the recipe to your needs: The beauty of cooking is its flexibility. Feel free to adjust this recipe to your preferences. Add some chili flakes for a kick, use different herbs like oregano or thyme, or substitute the eggplant with zucchini or bell peppers. The possibilities are endless!
This Gnocchi with Tomato and Eggplant Sauce is more than just a recipe; it's a testament to the power of simple ingredients, combined with a little love and patience, to create something extraordinary. It’s a dish I cherish, and I hope you will too.
Tips and Tricks for Success:
- Salt the eggplant: This crucial step helps draw out excess moisture, resulting in crispier eggplant.
- Don’t overcrowd the pan: When frying the eggplant, ensure you don't overcrowd the pan; otherwise, the eggplant will steam instead of fry.
- Gnocchi consistency: The gnocchi dough should be firm but not too dry. If it's too dry, add a little more ricotta; if it’s too wet, add more flour.
- Cook gnocchi gently: Avoid overcooking the gnocchi; they're ready when they float to the surface.
- Fresh basil is key: The fresh basil adds a vibrancy and flavor that you won't get from dried basil.
Enjoy your delicious and stress-free dinner!
