Italian Eggplant Gnocchi with Cherry Tomato Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Homemade eggplant gnocchi served with cherry tomato sauce, basil, and ricotta. These delicate dumplings are made with roasted eggplant, flour, and parmesan for a fragrant summer dish. A time-intensive but rewarding pasta from scratch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 800 g eggplant (- 1 ¾ pounds)
- 200 g 00 flour or all-purpose flour (- 1 ⅔ cups)
- 80 g grated Parmigiano Reggiano (- ¾ cup)
- 1 large egg
- 1 clove garlic
- fresh basil (- to taste)
- 3 tablespoons extra virgin olive oil
- salt (- to taste)
- 400 g cherry tomatoes (- 14 oz)
- 10 leaves basil
- 100 g grated ricotta salata (- about 1 cup)
At a glance
PER SERVING · TIME 150M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 1h 10m
- Sodium
- 790mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 539mg
- Calcium
- 329mg
- Iron
- 0.80mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 790MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.