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Aubergine dumplings (gnudi) with tomato sauce.

Too few ratings

“A lighter version of pasta - like gnocchi but made with ricotta instead of potatoes. ”

Difficulty

Medium 👍
30
min.
Preparation
40
min.
Baking
60
min.
Resting

Ingredients

Servings:-2+
eggplants
200 g cherry tomatoes
20 g Parmesan cheese
200 g ricotta cheese
5 leaves sage leaves
egg
1 tbsp flour
10 tbsp semolina
3 sprigs basil
1 tbsp butter
  • Step 1/7

    • 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.

  • Step 2/7

    • 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.

  • Step 3/7

    • 200 g ricotta cheese
    • 5 leaves sage leaves
    • egg
    • 1 tbsp flour

    When the aubergines are cooked, roughly mash them and add the ricotta, sage, egg and salt and pepper. Mix well.

  • Step 4/7

    • 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.

  • Step 5/7

    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.

  • Step 6/7

    Add a spoonful of butter to the tomato mixture

  • Step 7/7

    • 20 g Parmesan cheese

    Put about 6 dumplings into each bowl. Spoon over the sauce and grate over the parmesan.

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