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X Italian Pasta Dishes
Eggplant Gnocchi
Eggplant Gnocchi
Originated from: Southern Italy
Occasion: Any time
Contributed by: Madeleine

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For the gnocchi dough:

2 medium-sized eggplants (about 1 1/3 cup or 475g, cooked and mashed)
2 cups flour
1 large egg
1/4 teaspoon salt

Sauce of one's choice


o Prick eggplants. Wrap them in aluminum foil. Bake for about 45 minutes.

o Remove ends of eggplants. Using an electric blender, or other kind of utensil, mash eggplants (keeping skins and seeds).

o Weight the mashed eggplant and reserve 450 g (would fill a container of ricotta).

o In a mixing bowl, beat egg.

o Place 2 cups of flour in a large bowl. Add salt and mix.

o Add mashed eggplant to the flour and egg mixture and work into a soft dough (kneading two or three minutes by hand).

o Divide dough into portions. Shape portions into balls.

o Place balls of dough in two separate bowls. Cover with clear plastic and place in refrigerator.

o Let the dough rest for one to two hours.

o On a floured wooden board roll out one of the gnocchi dough balls to thickness of about 1/4 inch.

o Cut into strips -- about 3/4 inch wide and 1/4 inch long.

o Pass each strip of dough on a floured gnocchi board. Then using your two fingers (those closest to the thumb) press on the dough and roll it towards you, so that two tiny shell-like indentations are made on the pasta strips. Keep doing this until all the pasta strips are shaped.

o Place the gnocchi on a cookie sheet and freeze until needed.

o When needed cook the gnocchi in boiling water until done (about 4 to 5 minutes).

o Toss with sauce of one's choice.


Photo: Mary Melfi

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