Eggplant Gnocchi with Brown Butter and Pine Nut Sauce

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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.

Servings: 2

Ingredients:

Nutritional Info
Per serving: about -
cal 488
pro 12 g
total fat 21 g
sat. fat 9 g
carb 65 g
fibre 7 g
chol 123 mg
sodium 968 mg
potassium 400 mg
% RDI: -
calcium 4%
iron 31%
vit A 17%
vit C 13%
folate 79%
    2 tbsp (25 mL) butter
    2 tbsp (25 mL) pine nuts
    2 tbsp (25 mL) minced fresh parsley
    1 tbsp (15 mL) lemon juice
    Eggplant Gnocchi:
    1 large eggplant (about 1 lb/500 g)
    1/2 tsp (2 mL) salt
    1 egg
    1 cup (250 mL) all-purpose flour (approx)

Preparation:

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.


Source

Canadian Living Magazine: October 2009




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