Eggplant Gnocchi with Brown Butter and Pine Nut Sauce

Gnocchi (pronounced nee-okkee), are Italian dumplings.  They’re fantastic with all sorts of sauces, from a simple summer tomato sauce to the richest winter meat sauce.  Gnocchi recipes date back to the twelfth century and are most common in the Northern regions of Italy such as Veneto.  Traditionally gnocchi is made with potatoes and flour but other gnocchi recipes such Gnocchi alla Romana, which use semolina instead of potato (bake the dumplings in the oven layered with cheese until golden brown) or Florence’s strozzapreti are gnocchi made from a combination of spinach and ricotta.  And just like most of Italian cooking, these delicious lumps do not just vary from region to region, but from household to household as well, depending upon what is available.

Serves 2
recipe from Canadian Living
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2 tablespoons butter
2 tablespoons pine nuts
2 tablespoons fresh parsley, chopped
1 tablespoon fresh lemon juice

Eggplant Gnnochi:
1 large eggplant (about 500g)
1/2 teaspoon salt
1 egg
1 cup all-purpose flour

For the gnocchi, peel eggplant and cut into 2 inch (5cm) cubes.  Place on parchment paper-lined baking sheet; toss with salt.  Roast in 350f (180c) 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 a bowl and stir in 3/4 cup of flour, adding just enough of the remaining flour to create a soft dough.

Turn dough out onto floured work surface; knead gently a few times, adding more flour if necessary to prevent sticking, just until dough holds together.  It’s important at this point not to overwork the dough or add too much flour as this will make the dumplings very dense and gooey tasting once cooked.  Shape into log; divide into quarters.  Shape each quarter into 3/4 inch (2cm) diameter rope.  With a sharp knife, cut each rope into 1 inch (2.5cm) pieces.  In a 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 and set aside.

Meanwhile, in a large pot of boiling salted water, cook gnocchi, stirring gently, until they float; boil for 5 minutes.  Return skillet to medium heat, using a slotted spoon, scoop gnocchi into hot pan.  Add parsley, lemon juice and 1/4 cup (50ml) of the cooking water, toss to coat.


The Culinary Chase’s Note:  The region of Veneto is home to Italy’s Prosecco and is a favorite beverage my husband and I like to drink.  Prosecco is a delicate wine with a citrus finish and would pair quite nicely with this gnocchi.  Other foods famous in the Italian north are: risotto, polenta, carpaccio, radicchio, Asiago and basil Pesto sauce to name a few.  If you like this recipe, then you might also enjoy Creamy Pesto Gnocchi and Pumpkin Gnocchi.