Eggplant Gnocchi

Ingredients

• 🧂Saltto taste
  
• 🧄Garlic3 cloves, minced
  
• 🥔Potato400 g, boiled
  
• 🍅Tomato Sauce2 tbsp
  
• 🫙Olive Oil2 tbsp
  
• 🧀Parmesan Cheese60 g
  
• 🌾All-Purpose Flour200 g
  
• 🧅Spring Onions3, sliced
  
• 🍆Eggplant2, cubed
  
• 🍜Noodles250 g
  

Optional extras

• 🌿Fresh Basilhandful, to finish
  

Instructions

1. 1

   Get the pasta water salty and rolling before the Eggplant goes in — crowded noodles in weak water is the one unforgivable sin.

2. 2

   In a wide pan, warm the oil and let Noodles turn translucent and sweet without taking any colour.

3. 3

   Stir through Garlic, toasting it briefly, then lower the heat to a murmur.

4. 4

   Lift the Eggplant out a minute early, straight into the pan, bringing its starchy water along for the ride.

5. 5

   Emulsify: shake and toss the pan hard so water, oil and starch combine into a sauce that looks almost creamy.

6. 6

   Taste, adjust salt, and serve immediately with cheese passed at the table.