Potato gnocchi with aubergine and fresh tomato
‘Chicche’ are a type of delicious, small potato gnocchi which are quite irresistible and which you can mix with any sauce of your choice: meat and tomato-based sauces are ideal, but so are sauces made with cheese or mixed greens. Today we felt like something rather light to tell the truth, so we hit upon the idea of making pasta sauce with aubergine, but keeping it as light as possible. The result was a cheerful dish of sautéed aubergine flavoured with plenty of aromatic fresh tomatoes. How can you resist? If you like you can use a clove of garlic to flavour the oil, otherwise simply add tomato and basil. Or alternatively, if there are children eating, you can make it even more delicious by adding some diced, fresh mozzarella - the heat of the pasta will make it all stringy and extremely good fun!
Ingredients
* approximate values per serving
Preparation
Blanch the tomatoes in boiling water for about ten seconds, then drain, peel, remove their seeds and cut into strips. Separately, chop the aubergine into cubes and place in a colander with a pinch of salt in order to purge it of any bitter juices. Then take a pan and sauté a clove of garlic in a drizzle of extra virgin olive oil. Remove the garlic, then add the aubergine. Add some salt and fry, stirring frequently, until cooked. Then add the fresh tomatoes and cook until they are just warmed through. Separately, cook the gnocchi in boiling salted water; when they come to the surface they’re ready. Mix them with the sauce, add a sprinkling of pepper (if you like), and serve.
Step by step
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Brown a garlic clove in a pan with some olive oil
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Add the aubergine, remove the garlic and adjust for salt
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Blanch and peel the tomatoes
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Add the tomatoes to the aubergine and, if you like, a little oregano
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Cook the gnocchi in lots of salted boiling water, then mix with the sauce and serve
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Additional information
Potato Gnocchi with Eggplant and Fresh Tomato Bake
A delicious variation of potato gnocchi is the baked version, where eggplant and fresh tomato are combined with melting cheese for a rich and flavorful dish. To prepare this version, after cooking the gnocchi, they can be arranged in a baking dish alternating layers of previously sautéed eggplant and tomato fillets. Add a generous sprinkle of grated cheese, such as pecorino or mozzarella, and bake until the surface is golden and crispy. This cooking method enhances the flavors and makes the dish perfect for a family dinner or a special occasion.
Potato Gnocchi with Eggplant and Fresh Tomato Lucana Style
In Basilicata, potato gnocchi are prepared with fresh, local ingredients, making the dish a true reflection of the regional culinary tradition. This Lucana version uses fresh tomatoes of local varieties, known for their intense flavor, and eggplants grown in the fertile Lucanian soil. The preparation begins with sautéing the eggplants in extra virgin olive oil, followed by the addition of tomatoes. This combination of ingredients, along with the gnocchi, offers a culinary experience that celebrates the simplicity and richness of local products. Serve with a sprinkle of fresh basil for a final aromatic touch.
Light Potato Gnocchi with Eggplant and Fresh Tomato
For those desiring a lighter version of potato gnocchi, a light recipe can be prepared by reducing the use of oil and cheese. By using grilled eggplants instead of fried ones and fresh cherry tomatoes, a rich flavor can be maintained without weighing down the dish. Additionally, spices and herbs such as oregano or basil can be added to enhance the taste without extra calories. This preparation is ideal for those following a more mindful diet, without sacrificing the pleasure of a tasty and nutritious dish. Light gnocchi represent an optimal choice for a light yet satisfying lunch or dinner.
Benefits of Potato Gnocchi, Eggplant, and Fresh Tomato
Potato gnocchi, along with eggplant and fresh tomatoes, offer several nutritional benefits. Potatoes are an excellent source of complex carbohydrates, providing long-term energy. Eggplants, rich in fiber and antioxidants, contribute to good digestion and help maintain low cholesterol levels. Tomatoes, on the other hand, are known for their lycopene content, a powerful antioxidant that supports heart health. On average, a serving of potato gnocchi with eggplant and fresh tomato contains about 300-350 calories, depending on the amounts of oil and cheese used, making it a balanced and nutritious dish.
Can Potato Gnocchi with Eggplant and Fresh Tomato be Frozen?
The answer is yes, potato gnocchi with eggplant and fresh tomato can be frozen. However, it is advisable to freeze the gnocchi before cooking. To do this, simply prepare the gnocchi, arrange them on a baking sheet in a single layer, and freeze them. Once frozen, they can be transferred to a food bag or airtight container. When you wish to use them, you can cook them directly without thawing, adding a few extra minutes to the cooking time. However, if you wish to freeze a cooked preparation, it is best to consume it within a month to ensure the freshness and quality of the dish.