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 Italian Delight: Homemade Gnocchi with a Burst of Summer Flavors
As a busy working mom, finding time to cook a delicious and satisfying meal can feel like a monumental task. Weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present to-do list. But even amidst the chaos, I crave a taste of home, a comforting dish that reminds me of simpler times. That's where this recipe for Gnocchi with Tomato and Eggplant Sauce comes in. It's a surprisingly quick and easy meal that delivers big on flavor and satisfaction, making it a perfect weeknight winner.
The beauty of this dish lies in its simplicity. No complicated techniques or obscure ingredients are required – just fresh, wholesome produce and a little bit of love. The homemade gnocchi, while sounding intimidating, are incredibly straightforward to make. The process is almost meditative – the gentle kneading and rolling of the dough, the satisfying thud as each gnocchi hits the boiling water. It’s a perfect way to unwind after a long day. And the result? Light, fluffy pillows of dough that soak up the rich, vibrant tomato and eggplant sauce perfectly.
The sauce itself is a celebration of summer flavors. Sweet tomatoes, earthy eggplant, and fragrant basil combine to create a harmonious blend that's both fresh and deeply savory. I often double the recipe, happily enjoying leftovers for lunch the next day. The flavors only intensify as the sauce rests, making it even more delicious the day after. For a richer experience, I add a touch of pecorino romano, its salty sharpness cutting through the sweetness of the tomatoes. The combination of textures – the soft, pillowy gnocchi against the tender eggplant and the juicy tomatoes – creates a symphony on the palate.
This recipe is more than just a meal; it’s a small ritual, a moment of self-care amidst the chaos. It's a reminder that even amidst the hustle and bustle of modern life, we can still find time to create something nourishing and delicious, a meal that nourishes not just the body but also the soul. The joy of gathering around the table with my family, sharing this simple yet satisfying dish, is a treasure I wouldn't trade for anything. So, ditch the takeout menus, roll up your sleeves, and prepare to experience the magic of homemade gnocchi. You'll be surprised how easy and rewarding it can be.
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes to the sauce for a touch of heat.
- Add some greens: Stir in a handful of fresh spinach or kale during the last few minutes of cooking.
- Make it vegetarian: Omit the pecorino romano for a vegetarian version.
- Meal prep friendly: The sauce and gnocchi can be made ahead of time and stored separately in the refrigerator. Simply reheat and combine before serving.
- Experiment with herbs: Try adding other fresh herbs like oregano or thyme to the sauce.
This recipe is a testament to the power of simple, fresh ingredients and the joy of creating something delicious from scratch. It's a dish that will nourish your body and soul, leaving you feeling satisfied and content. So, go ahead, give it a try. You won’t regret it.
