Eggplant and Ricotta Gnocchi

Ingredients

• Eggplant (1 large, diced)
• Olive oil (2 tablespoons)
• Salt (to taste)
• Black pepper (to taste)
• Fresh basil (1/4 cup, chopped)
• Garlic (3 cloves, minced)
• Egg (1 large)
• Parmesan cheese (1/2 cup, grated)
• Ricotta cheese (1 cup)
• All-purpose flour (1 cup, plus extra for dusting)
• Marinara sauce (2 cups, homemade or store-bought)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Place the diced eggplant on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
3. Roast the eggplant in the oven for 20 minutes, or until tender and slightly browned, stirring halfway through the cooking time.
4. In a large mixing bowl, combine the roasted eggplant, ricotta cheese, flour, grated Parmesan cheese, egg, minced garlic, chopped basil, and additional salt and pepper. Mix until a soft dough forms.
5. Lightly flour a clean surface and divide the dough into small portions. Roll each portion into a long rope about 1/2 inch thick, then cut into 1-inch pieces. Press each piece lightly with a fork to create ridges.
6. Bring a large pot of salted water to a boil. Gently add the gnocchi in batches, cooking for 2-3 minutes, or until they float to the surface.
7. Remove the cooked gnocchi with a slotted spoon and transfer to a plate. Repeat with remaining gnocchi.
8. In a separate saucepan, heat the marinara sauce over medium heat until warmed through.
9. Serve the cooked gnocchi topped with the warm marinara sauce. Garnish with additional grated Parmesan cheese and fresh basil if desired.