1. Season eggplant well with salt and set-aside for 20 minutes.
2. Meanwhile, for the sauce, heat 1 tablespoon oil in a saucepan over medium heat. Add garlic, tomatoes and sugar, season, then bring to the boil. Reduce heat to low and simmer, stirring occasionally, for eight minutes or until thickened. Stir in shredded basil.
3. Rinse eggplant and pat dry. Heat remaining oil in a large frying pan. Cook eggplant for 6 minutes, turning or until golden. Drain on paper towel, then stir into tomato sauce. Set-aside.
4. For the gnocchi, place ricotta, pecorino, egg, nutmeg and 35g (1/4 cup) flour in a bowl. Season. Using your hands, mix to form a soft dough. Add remaining flour and mix to a stiff dough. Transfer dough to a floured surface and roll into 4 logs. Cut each roll into 8 pieces. Gently roll each ball of gnocchi over the back of a fork to create little ridges.
5. Bring a pan of water to the boil. Book gnocchi for 2 minutes or until they rise to the surface. Remove with a slotted spoon.
6. Add drained gnocchi to the pan of sauce, then stir over a low heat until warmed through. Serve with extra basil and pecorino.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (17g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 11 (32%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 46.5mg||14 %|
|Sodium 15.9mg||1 %|
|Potassium 26.2mg||1 %|
|Total Carbohydrate 4.2g||1 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 4.1g|
|Protein 1.6g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 34
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