Eggplant Gnocchi with Brown Butter and Pine Nut Sauce Eggplant Gnocchi with Brown Butter and Pine Nut Sauce

Eggplant Gnocchi with Brown Butter and Pine Nut Sauce 150 Image by: Eggplant Gnocchi with Brown Butter and Pine Nut Sauce 150 Author: Canadian Living

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.

  • Portion size 2 servings
  • Credits : Canadian Living Magazine: October 2009


  • 2 tablespoons butter
  • 2 tablespoons pine nuts
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon lemon juice
Eggplant Gnocchi:
  • 1 eggplant (about 1 lb/500 g)
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup all-purpose flour (approx)


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 facts Per serving: about

  • Sodium 968 mg
  • Protein 12 g
  • Calories 488.0
  • Total fat 21 g
  • Potassium 400 mg
  • Cholesterol 123 mg
  • Saturated fat 9 g
  • Total carbohydrate 65 g


  • Iron 31.0
  • Fibre 0.0
  • Folate 79.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 17.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X

Eggplant Gnocchi with Brown Butter and Pine Nut Sauce