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Gnocchi and eggplant Parmesan
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Gnocchi and eggplant Parmesan
John knows that Quebecers are crazy about Eggplant Parmesan. Here is our Italian version, similar to Mac and Cheese, Gnocchi with eggplant Parmesan. In this recipe, eggplant is roasted in the oven with garlic, fresh thyme and olive oil. John then prepares a homemade tomato sauce, to go with the cooked gnocchi’s; he adds the eggplant flesh and grated Parmesan, mozzarella and tops with breadcrumbs, more cheese before going into the the oven. A masterpiece the whole family will love, guaranteed!
Gnocchi and eggplant Parmesan
| Prep time: About 25 minutes |
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| Cooking time: 1h45 |
| Servings or yield: For 4 to 6 people |
| Difficulty level: Easy |
| For eggplant |
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| 2 medium eggplants |
| ½ cup olive oil |
| 2 garlic cloves, minced |
| 7 to 10 branches of fresh thyme, coarsely chopped |
| Salt and pepper to taste |
| For tomato sauce |
| 2 cups homemade or canned tomato sauce |
| ¼ de cup white wine |
| 3 tbsp. olive oil |
| 2 garlic cloves, minced |
| 1 French shallot, minced |
| 1 whole dried red chilli pepper |
| Salt and pepper to taste |
| For gnocchi |
| 600g de gnocchi |
| 150g freshly grated Parmesan |
| 300g grated mozzarella |
| ½ Cup breadcrumb |
Preparation
Preheat oven at 450˚F (250˚C).
Slice the eggplants lengthwise and, using a knife, make parallel cuts in the flesh. Make ½ rotation turn and make cuts as to form a checkerboard pattern. Place on non-stick oven plate side sliced up. Sprinkle with minced garlic cloves and fresh thyme sprigs. Spread olive oil (½ Cup) and cook in oven at 450F (250˚C), 50 to 60 minutes.
Meanwhile, for the sauce, in a medium skillet heat olive oil, garlic and shallots and chilli pepper until garlic is lightly browned. Deglaze with white wine and reduce for 2 minutes. Add tomato sauce, bring to boil and let boil 2 minutes. Reduce heat to low and simmer 15 minutes.
As soon as the cooking eggplant time is up, remove from oven and let cool. Keep the oven to 450°F (250˚C). Scrape the flesh of the eggplant with a large spoon and place in a colander. Allow draining for at least 15 minutes. Chop eggplant flesh and set aside on a plate.
Bring a large pot of salted water to a boil, add the gnocchi and cook 3 to 4 minutes. Drain and transfer to a large bowl and add a little olive oil.
Add the eggplant flesh to gnocchi with tomato sauce reserving ½ cup. Add mozzarella, reserving 100g and Parmesan reserving 50g. Mix well and transfer to a flat square baking plate about 13 by 9 inches 2 inches sides high.
Add remaining sauce, remaining Parmesan and mozzarella. Spread breadcrumbs on top. Place in center of the oven, cook at 450F for 30 minutes.
Serve with fresh parsley.
Tips, Tricks + Culinary ideas
Preparation steps
1 - Preheat oven at 450˚F (250˚C). Slice the eggplants lengthwise and, using a knife, make parallel cuts in the flesh. Make ½ rotation turn and make cuts as to form a checkerboard pattern. Place on non-stick oven plate side sliced up.
2 - garlic cloves and fresh thyme sprigs. Spread olive oil (½ Cup) and cook in oven at 450F (250˚C), 50 to 60 minutes.
3 - Meanwhile, for the sauce, in a medium skillet heat olive oil, garlic and shallots and chilli pepper until garlic is lightly browned.
4 - Deglaze with white wine and reduce for 2 minutes.
5 - Add tomato sauce, bring to boil and let boil 2 minutes. Reduce heat to low and simmer 15 minutes.
6 - As soon as the Cooking eggplant time is up, remove from oven and let cool. Keep the oven to 450°F (250˚C).
7 - Scrape the flesh of the eggplant with a large spoon and place in a colander. Allow draining for at least 15 minutes.
8 - Chop eggplant flesh and set aside on a plate.
9 - Bring a large pot of salted water to a boil, add the gnocchi and cook 3 to 4 minutes. Drain and transfer to a large bowl and add a little olive oil.
10 - Add the eggplant flesh to gnocchi.
11 - Add tomato sauce reserving ½ Cup.
12 - Add mozzarella, reserving 100g and Parmesan reserving 50g.
13 - Mix well and transfer to a flat square baking plate about 13 by 9 inches 2 inches sides high.
14 - Add remaining sauce.
15 - Add remaining Parmesan and mozzarella.
16 - Spread breadcrumbs on top. Place in center of the oven, cook at 450F for 30 minutes.
17 - Serve with fresh parsley.
