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The eggplant gnocchi are amazing! Here is the recipe

eggplant dumplings

Three ingredients are enough to prepare eggplant gnocchi. Try them with a simple cherry tomato and basil sauce and you won't regret it.

The said Thursday gnocchi is now known to everyone, but it is not specified with which ingredient they should be prepared. So, if you love delicious first courses and want to experiment with a new recipe, then here are the aubergine gnocchi.

It seems incredible and yet by adding eggs and flour to the aubergine pulp you can form sensational gnocchi which give their best when served with a tomato and basil sauce. It is therefore a dish with simple tastes that everyone agrees on . Let's see together how they prepare.

eggplant dumplings
eggplant dumplings

How to make eggplant gnocchi recipe

  1. Wash the aubergines, cut them in half lengthwise and cook them in the oven at 180°C for 40 minutes. Then scoop out the pulp with a spoon (you will see that it will be very tender) and transfer it to a colander.
  2. After removing as much water as possible, put it back in the pan without adding seasoning just long enough to dry it further.
  3. Transfer the aubergine pulp into a bowl, add the egg, a pinch of salt and the flour and start kneading until you get a fairly dry but soft dough . You may need to add more or less flour depending on the eggplant.
  4. Just like for the classic gnocchi , remove small portions of dough, form loaves and then cut them into chunks. The choice is yours whether to strip them or not.
  5. Before cooking, prepare the sauce by placing the oil, the garlic clove and the cherry tomatoes cut in half in a pan. Season with basil, salt and pepper and cook for about ten minutes.
  6. Boil the gnocchi in plenty of salted water and as soon as they float to the surface, drain them in the pan , mixing them delicately with the sauce. Serve and complete with a sprinkling of Parmesan.

If you liked the eggplant gnocchi with cherry tomatoes and are looking for other quick and easy recipes, we suggest you also try the carrot gnocchi .


The aubergine gnocchi should be prepared and cooked within a few hours . It is better to avoid storing them in the refrigerator because their consistency would be compromised.

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