Cubic Aubergine Gnocchi (‘njok-ee)

Recipe in this post:
AUBERGINE GNOCCHI with toasted pine kernels & sage
(serves 4)

Aubergine Gnocchi

(1kg aubergine = 2 or 3 aubergines; 300g flour; 1 egg; 50g Parmesan cheese; salt)
  1. Roast the aubergines at 180ºC fan (400ºF) for about 40 minutes; let cool down and peel the skins;
  2. Dice the aubergine pulp and place it on a sieve; squash the pulp with a fork to remove the water inside;
  3. Mix the pulp with the egg, a pinch of salt, the flour, and add the cheese last;
  4. Shape the dough as you please: you can make cubes like I did, or form the more traditional dumplings;
  5. Boil the gnocchi in salty water, as you would do for pasta, and take them out when they are starting to float; serve with warm butter, toasted pine kernels and sage leaves.

Gnocchi are such a rewording meal.
I love to make them in many different ways, changing the main vegetable component from time to time. You can use potatoes, beetroots, butternut squash, spinach, etc. They can be also ‘veganised’, removing the egg from the mix (try adding some ackee instead) and replacing Parmesan cheese with any dry vegan cheese.
And for the sauce? Really, just go with whatever you please: melted butter, toasted nuts, herbs, a light tomato sauce, a spicy sauce, or a classic beef and pork ragù. Have fun and enjoy your food!

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