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
Ingredients
Eggplant Gnocchi:
Method
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
%RDI
- Iron 31.0
- Folate 79.0
- Calcium 4.0
- Vitamin A 17.0
- Vitamin C 13.0
