Eggplant and Ricotta Gnocchi

Ingredients

• Marinara sauce (2 cups)
• Olive oil (2 tablespoons)
• Salt and pepper (to taste)
• Fresh basil (1/4 cup, chopped)
• Garlic (2 cloves, minced)
• Egg (1)
• Parmesan cheese (1/2 cup, grated)
• All (purpose flour - 1 1/2 cups)
• Ricotta cheese (1 cup)
• Eggplant (1 large, diced)

Instructions

1. Preheat the oven to 400°F.
2. Place the diced eggplant on a baking sheet and drizzle with olive oil. Season with salt and pepper.
3. Roast the eggplant in the oven for 20 minutes, or until tender and slightly browned.
4. In a large bowl, combine the roasted eggplant, ricotta cheese, flour, Parmesan cheese, egg, minced garlic, chopped basil, salt, and pepper. Mix until well combined.
5. Divide the dough into small portions and roll each portion into a ball. Press each ball lightly with a fork to create ridges.
6. Bring a large pot of salted water to a boil. Cook the gnocchi in batches for about 2-3 minutes, or until they float to the surface.
7. Remove the cooked gnocchi with a slotted spoon and transfer to a plate.
8. In a separate saucepan, heat the marinara sauce over medium heat until warmed through.
9. Serve the cooked gnocchi with the warm marinara sauce and garnish with additional grated Parmesan cheese and fresh basil, if desired.