RICOTTA AND AUBERGINE GNOCCHI

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
1

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

2

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

3

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

4

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

5

Serve hot with the tomato sauce

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