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 Weeknight Delight: Gnocchi with Tomato and Eggplant Sauce
As a busy working mom, finding time to cook a delicious and satisfying meal can feel like a Herculean task. Many nights, the lure of takeout is strong, but I've found that planning ahead and choosing simple, flavorful recipes can make all the difference. This gnocchi with tomato and eggplant sauce is a perfect example. It's ready in under an hour, uses readily available ingredients, and tastes absolutely divine. The creamy ricotta gnocchi paired with the rich, sun-drenched tomato and eggplant sauce creates a harmony of textures and flavors that will please even the pickiest eaters.
The Magic of Simple Ingredients: The beauty of this recipe lies in its simplicity. It showcases the natural sweetness of ripe tomatoes and the subtle earthiness of eggplant, all enhanced by fragrant garlic and basil. There's no need for complex techniques or obscure ingredients; everything is easily accessible at your local grocery store. The homemade gnocchi might seem daunting, but I assure you, it's surprisingly easy to make. The process is therapeutic, a little bit of mindful kneading and shaping, and the reward is incredibly satisfying.
A Recipe for Any Occasion: This dish is versatile enough to be enjoyed for a casual weeknight dinner or dressed up for a more special occasion. For a more elegant presentation, you could garnish the dish with a sprinkle of freshly grated Parmesan cheese and a drizzle of good quality olive oil. A side salad of fresh greens with a light vinaigrette would complement the meal perfectly. The leftovers are just as delicious the next day, making it a great option for meal prepping.
More Than Just a Meal: For me, cooking is more than just preparing food; it's about connecting with my family and creating memories. The aroma of garlic and basil simmering on the stove brings back childhood memories of my grandmother's kitchen. This recipe is a way to share that warmth and joy with my own family. It's a tangible expression of love, a comforting ritual that brings us together at the end of a long day.
Tips and Variations: Feel free to experiment with different types of cheese to suit your taste. A sharp cheddar or a creamy mozzarella could be interesting substitutions. If you don't have fresh basil, you could use dried basil instead, although the flavor will be slightly different. You can also add other vegetables to the sauce, such as zucchini or bell peppers, to increase the nutritional value and add more color and texture. The possibilities are endless!
Embrace the Imperfect: One of the things I love about cooking is that it doesn’t have to be perfect. Don't be afraid to experiment and make it your own. If your gnocchi aren't perfectly shaped, or if your sauce is a little bit too thick or thin, it doesn't matter. The most important thing is that you're enjoying the process and sharing a delicious meal with the people you love.
So, gather your ingredients, put on some music, and let the aroma of this simple yet satisfying dish fill your kitchen. Enjoy the process, savor the flavors, and create a moment of connection around the dinner table. This isn't just a recipe; it's a journey towards creating a warm, comforting, and delicious experience.
