Aubergine dumplings (gnudi) with tomato sauce.
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- 3 eggplants
Preheat the oven to 180 degrees. Cut the aubergines into slices, season them with salt and pepper and olive oil and roast for about 40 mins, until they're soft.
- 200 g cherry tomatoes
- 3 sprigs basil
Meanwhile, gently heat some olive oil in a big pan and add the whole tomatoes and the basil. Crush a few of the tomatoes down with a fork. Cover with a lid and cook over a low heat.
- 200 g ricotta cheese
- 5 leaves sage leaves
- 1 egg
- 1 tbsp flour
When the aubergines are cooked, roughly mash them and add the ricotta, sage, egg and salt and pepper. Mix well.
- 10 tbsp semolina
Put a little bit of oil on your hands and shape the mix into little 2 pound coin shaped balls. Roll these in some semolina flour and put on a tray. Keep rolling until all the mixture is used up. When you're done, chill for an hour.
Boil some water and cook the dumplings for about 2 minutes each, until they float. When they're done, scoop them out with a slotted spoon and put them onto kitchen towel.
Add a spoonful of butter to the tomato mixture
- 20 g Parmesan cheese
Put about 6 dumplings into each bowl. Spoon over the sauce and grate over the parmesan.
Enjoy your meal!