Yields6 Servings
 3 medium aubergines
 6 tbsp olive oil
 45 g unsalted butter, melted
 45 g parmesan, grated
For the gnocchi
 75 g toasted pine nuts
 750 g ricotta
 6 egg yolks
 120 g plain flour
 120 g grated parmesan
 3 tbsp chopped parsley
 3 tbsp chopped basil
 3 tbsp chopped sage
 ½ tsp freshly grated nutmeg
 Tomato sauce to serve

To make the gnocchi, mix the pine nuts, ricotta, egg yolks, flour, parmesan, herbs and nutmeg and season with salt and pepper to taste; stir well, then cover and refrigerate for at least 4 hours but preferably overnight


Preheat the oven to 180C/Gas4; trim the top of the aubergines and cut each one into 8 slices lengthways; discard the outer slices and brush the remaining 18 slices with the olive oil on both sides; cook on a hot griddle pan for 3 minutes on either side


Divide the ricotta mixture into 18 and with wet hands, roll into elongated barrel shapes; cook the gnocchi in a pan of boiling salted water; after about 2 minutes they should rise to the surface; transfer tea towel; pat dry with kitchen paper and brush with the melted butter; allow to cool


Wrap a slice of aubergine around each gnocchi and place in an oven proof dish, seam-side down, sprinkle with the parmesan and bake for 30 minutes


Serve hot with the tomato sauce

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