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Eggplant Gnocchi

  •  April 10, 2020

The appearance of the food influences the appetite, of course. Therefore, it is often difficult to favor a lighter choice. But food that is light and functional doesn't have to be ashamed to go to the table. As with my gnocchi.

Read more:

Eggplant Pate - Learn how to make delicious babaganuche
Light Zucchini Lasagna - Thinning A Dish Everyone Loves

With a surprising color, its appearance captures our attention.

Already its taste and texture conquer those who taste it from the first time.

Native to Asia, the eggplant won the cooks of the Old Continent for versatility.

Hence dishes such as French ratatouille and Greek moussaka were born.

Without forgetting its rich nutritional profile.

Which is powerful, precisely because of its purple color.

The characteristic color of the vegetable comes from anthocyanins.

This natural pigment is an antioxidant that helps to combat free radicals in food.

Studies have already shown that the substance also acts against obesity.

This favors the balance and make the adipocytes, the fat cells, wither in the belly.

To increase your consumption, you need to vary your preparation.

Of course there are those who love babaganuche - see here my version.

But if you want to elaborate a little more, eggplant allows it.

Even in the form of the lightest gnocchi you've ever eaten.

The following recipe yields three portions.

Eggplant Gnocchi


4 sliced ​​eggplants
2 tbsp whole wheat flour
1 tablespoon olive oil
½ egg
Salt and pepper to taste

Method of preparation

Remove the peel from the eggplants.
Cut them into thin flours and spread the strips on a baking sheet.
Season with salt and olive oil.
Bake until excess water dries after approximately 30 minutes.
Remove from oven and place in a processor.
Beat well until dough forms.
Transfer the dough to a bowl and gradually add the flour and egg.
Knead well with your hands.
On a floured surface, make small rolls by hand.
Cut the dough into 3 cm pieces.
Place the gnocchi to cook in boiling salted water until it begins to float.
Drain and place on a plate to serve.
Put the sauce of your choice.
In this case I used the gravy, which was very light.

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