Ricotta Gnocchi with Eggplant

INGREDIENTS:

  • 160g of ricotta.
  • 40g of Parmesan.
  • 20g of cornstarch.
  • Pinch of Himalayan Pink Salt.
  • Freshly ground black pepper to taste.
  • Nutmeg to taste.
  • 100g of smoked eggplant (preparation method below).
  • 30g cooked eggplant cut into small cubes.

METHOD OF PREPARATION SMOKED EGGPLANT:

Stick the eggplant (medium size in shell) with a fork.
Light a stove top and let the flame low. Keep at a distance of about 5cms and burn on all sides of the eggplant.
When tender to the touch of the fork, let it cool, peel off and cut into small cubes.

DISH PREPARATION:

Mix all ingredients and knead until smooth.
Wrap in balls or in the shape you want.
Place the gnocchi in boiling water for 1 to 2 minutes.
Once cooked, sauté the gnocchi balls quickly in a frying pan with olive oil and chopped tomatoes (3 peeled tomatoes and seed).

ViniRicotta Gnocchi with Eggplant