Servings: 2
Calories: 830kcal
Equipment
- Oven
- Potato ricer
- Piping bag with medium round tip (alternatively, you can use a teaspoon)
- Frypan
Ingredients
Pasta Dough
- 700 g Purple Bliss potatoes
- 25 g Romano cheese
- 150 g 00 flour
- Salt and pepper to taste
- 1/2 egg
Pasta Filling
- 1/2 eggplant
- Juice and zest of 1/4 lemon
- Salt to taste
- 25 g breadcrumbs
To Serve
- 1 tbsp clarified butter
- Handful of fresh sage leaves
- 2 tbsp olive oil extra virgin (we used Rio Vista Olives' Basil Pressed Agrumato); to substitute, add a small handful of basil leaves into the butter when frying the gnocchi
Instructions
- Roast the potatoes for 40 minutes, in a 200 degree Celsius oven. Once cool enough to handle but still warm, peel off the skins and pass through a potato ricer. Spread out to allow any excess moisture to evaporate. Raise the oven to 220 degrees Celsius.
- Next, fold the cheese, flour, egg, and salt and pepper into the potato. Knead for 1-2 minutes, before wrapping in cling wrap and refrigerating for 30 minutes.
- While the dough rests, bake the eggplant at 220 degrees Celsius for 20 minutes. Scoop out the flesh and drain any excess water; discard the skin.
- Blend the eggplant together with the lemon juice and zest, the breadcrumbs, and salt; transfer to a piping bag with a medium round tip.
- To prepare the gnocchi, form the dough into large walnut-sized balls, and then flatten into discs.
- Pipe a small dollop of filling into the centre and then bring the edges up to meet, forming a filled ball. Press gently to flatten slightly, keeping the dough join centred underneath the pasta. Transfer to lightly floured, baking paper-lined oven trays.
- To cook the gnocchi, drop them into a large pot of lightly salted boiling water. They should be ready when they float. Scoop out and drain, patting dry to remove any remaining water.
- Gently fry the sage leaves in the butter, on medium heat. Remove the leaves when they begin to crispen up, about 1-2 minutes, and then fry the gnocchi. Work in small batches, cooking until a light brown crust forms, and turning to brown each side.
- Toss in the olive oil, and serve with the fried sage leaves.
Nutrition
Calories: 830kcal | Carbohydrates: 129.2g | Protein: 21.9g | Fat: 26.2g | Saturated Fat: 8.5g | Cholesterol: 69mg | Sodium: 283mg | Potassium: 1829mg | Fiber: 15.2g | Sugar: 8.8g | Calcium: 218mg | Iron: 7mg
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