Tested till perfect Eggplant Gnocchi with Brown Butter and Pine Nut Sauce
Eggplant Gnocchi with Brown Butter and Pine Nut Sauce
Photography by Yvonne Duivenvoorden

Eggplant Gnocchi with Brown Butter and Pine Nut Sauce

A Canadian chef with Italian roots, Diana Bertuola modernizes classic gnocchi with roasted eggplant and toasted pine nuts, both classic ingredients from the Italian region of Veneto.

By Christine Picheca

Source: Canadian Living Magazine: October 2009

Recipe4 out of 5 based on 5 ratings.
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  • Portion size 2


  • 2 tbsp 2tbspbutter
  • 2 tbsp 2tbsppine nutpine nuts
  • 2 tbsp 2tbspminced fresh parsley
  • 1 tbsp 1tbsplemon juice

Eggplant Gnocchi:

  • 1 1large eggplant, (about 1 lb/500 g)
  • 1/2 tsp 1/2tspsalt
  • 1 1eggeggs
  • 1 cup 1cupall-purpose flour, (approx)
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Eggplant Gnocchi: Peel eggplant and cut into 2-inch (5 cm) cubes. Place on parchment paper–lined baking sheet; toss with salt. Roast in 350°F (180°C) oven, stirring occasionally, until eggplant is very soft, about 40 minutes.

Transfer eggplant to food processor; purée until fairly smooth with some chunks. Add egg; pulse, scraping down side of bowl occasionally, until smooth. Transfer to bowl; stir in 3/4 cup (175 mL) of the flour, adding just enough of the remaining flour to create soft dough.

Turn dough out onto floured work surface; knead a few times, adding more flour if necessary to prevent sticking, just until dough holds together. Shape into log; divide into quarters. Shape each quarter into 3/4-inch (2 cm) diameter rope.

With sharp knife, cut each rope diagonally into 1-inch (2.5 cm) pieces. (Make-ahead: Freeze on baking sheet for 2 hours or until firm; scrape into resealable freezer bags and freeze for up to 2 weeks.)

In large skillet, melt butter over medium heat; fry pine nuts until lightly toasted and butter just begins to brown, about 3 minutes. Remove from heat; set aside.

Meanwhile, in large pot of boiling salted water, cook gnocchi, stirring gently, until they float; boil for 5 minutes.

Return skillet to medium heat; using slotted spoon, scoop gnocchi into hot pan. Add parsley, lemon juice and 1/4 cup (50 mL) of the cooking water; toss to coat.

Nutritional Information Per serving: about

cal 488 pro 12g total fat 21g sat. fat 9g
carb 65g fibre 7g chol 123mg sodium 968mg
potassium 400mg

% RDI:

calcium 4 iron 31 vit A 17 vit C 13
folate 79
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