Isabella's Gnocchi with Tomato and Eggplant Sauce

Indulge in the comforting flavors of Isabella's Gnocchi with Tomato and Eggplant Sauce, a homemade Italian-inspired recipe that marries pillowy-soft potato gnocchi with a rich, savory sauce. Perfectly roasted eggplant adds a smoky depth to the tangy crushed tomatoes, while fresh basil and a hint of garlic create a fragrant base. The gnocchi's tender texture, achieved through gentle kneading and a touch of egg yolk, combines beautifully with the sauce for a truly harmonious dish. Topped with freshly grated Parmesan cheese and a pinch of red pepper flakes for optional heat, this recipe is an easy yet elegant meal that’s ideal for weeknight dinners or special occasions. Ready in just over an hour and serving four, this dish captures the essence of rustic Italian cooking.

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 500 g Potatoes (russet or Yukon gold)
• 150 g All-purpose flour
• 1 large Egg yolk
• 1 tsp Salt
• 1 medium Eggplant
• 2 tbsp Olive oil
• 2 minced Garlic cloves
• 400 g Crushed tomatoes
• 6 large Fresh basil leaves
• 50 g Grated Parmesan cheese
• 0.5 tsp Black pepper
• 0.25 tsp Red pepper flakes (optional)

Directions

Step 1

Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.

Step 2

Pierce the eggplant with a fork several times and place it on the baking sheet. Roast for 30 minutes, or until the skin is charred and the flesh is soft. Remove from the oven, let cool slightly, then scoop out the flesh and chop finely.

Step 3

While the eggplant is roasting, boil the potatoes for the gnocchi in a large pot of salted water until tender, about 20 minutes. Drain and set aside to cool for 5 minutes.

Step 4

Peel the potatoes and pass them through a potato ricer or mash them until smooth. Spread the mashed potatoes out on a clean surface and sprinkle with the flour and salt.

Step 5

Make a well in the center of the potatoes and flour mixture, then add the egg yolk. Gently combine the ingredients, kneading lightly until a soft dough forms. Be careful not to overwork the dough, as it should remain light and tender.

Step 6

Divide the dough into four pieces. Roll each piece into a long rope about 2 cm in diameter, then cut into 2 cm pieces. If desired, roll the pieces over the back of a fork to create ridges. Set the gnocchi aside on a floured surface.

Step 7

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Step 8

Stir in the chopped roasted eggplant, crushed tomatoes, black pepper, and red pepper flakes (if using). Cook for 10–12 minutes, stirring occasionally, until the sauce thickens slightly. Add the fresh basil leaves and stir to combine.

Step 9

Bring a large pot of salted water to a boil. Add the gnocchi in batches, cooking for 2–3 minutes or until they float to the surface. Remove with a slotted spoon and transfer directly into the sauce.

Step 10

Toss the gnocchi gently in the sauce to coat evenly. Divide among serving plates and sprinkle with the grated Parmesan cheese. Serve immediately.

Nutrition Facts

Serving size	(1656.3g)

Amount per serving	% Daily Value*
Calories	1664.2

Total Fat 51.6g	0%
Saturated Fat 16.7g	0%
Polyunsaturated Fat 3.0g
Cholesterol 234.5mg	0%
Sodium 3866.5mg	0%
Total Carbohydrate 253.4g	0%
Dietary Fiber 32.2g	0%
Total Sugars 33.4g
Protein 57.4g	0%

Vitamin D 18.2IU	0%
Calcium 842.0mg	0%
Iron 16.4mg	0%
Potassium 4131.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.2%

Protein: 13.4%

Carbs: 59.4%