Eggplant gnocchi with cherry tomatoes and basil

Name: Eggplant gnocchi with cherry tomatoes and basil
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 4
Ingredients: Eggplant 2.2 lbs; Cherry tomatoes 2.3 cups; Type 00 flour 2 &frac13; cups; Eggs medium 1; Grana Padano PDO cheese grated 3 spoonfuls; Garlic 2 cloves; Basil 5 leaves; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste

it de fr es br

458

Calories per serving

Lactose Free
Vegetarian

Energy Kcal 458
Carbohydrates g 67.6
of which sugars g 10.4
Protein g 17.2
Fats g 13.2
of which saturated fat g 3.72
Fiber g 9
Cholesterol mg 59
Sodium mg 455

Difficulty: Easy
Prep time: 25 min
Cook time: 60 min
Serving: 4
Cost: Low
Note plus 15 minutes of resting time for the gnocchi

PRESENTATION

Eggplant gnocchi is really a showstopper at any dinner table. I mean, just look at that tender green color paired with the bright red cherry tomatoes. It's a fresh twist on the classic Italian gnocchi, with eggplant and basil blended right into the dough. So so delicious. And you'll love how it bursts with Mediterranean vibes and healthy goodness—eggplant adds fiber and a mild, moist bite, while basil brings that bright, herby flavor everyone craves. And look, the colors pop, making it look fancy without being hard to prepare. Pretty simple, actually. A homemade gnocchi recipe like this lets you try something different from regular potato gnocchi while keeping things comforting and cozy.

Italians often savor these lighter gnocchi, especially in the summer, serving them hot or even cold at picnics or long outdoor lunches. And here's the thing, you might be surprised by how the crispy edges of pan-fried gnocchi pair perfectly with a cherry tomato basil sauce. Really really tasty. The cherry tomatoes burst and become sweet and juicy, mingling with fresh basil to create a sauce that’s like a sunny day on the Italian coast.

This combination is a fantastic choice for vegetarian Italian dishes or when you're in the mood for healthy comfort food that doesn’t feel heavy at all. With simple ingredients like eggplant, tomatoes, and herbs, you're getting plenty of nutrients—yet the meal feels like a treat. Pretty much. It works wonderfully as an easy weeknight dinner or a quick lunch, especially when paired with a simple salad to keep things light. Fans of easy gnocchi recipes or those curious about a new take on eggplant tomato pasta will love how the flavors and colors come together. Whether you serve it hot or cold, this dish brings a touch of Mediterranean sunshine to your kitchen—offering a refreshing change from everyday meals.

How to prepare Eggplant gnocchi with cherry tomatoes and basil

To prepare eggplant gnocchi with cherry tomatoes and basil, start by washing the eggplants under cold running water. Then dry them thoroughly with a kitchen cloth and place them on a baking sheet lined with parchment paper 1. Bake at 392°F for 40-45 minutes. Once the eggplants are ready, remove them from the oven and let them cool slightly 2. Then remove the stem and ends and gently peel them using a small knife to remove the outer skin 3.

Now cut the pulp into thin slices and then into small cubes 4, then chop them further with a knife or using a mezzaluna 5. Place the eggplant pulp in a colander and use a fork to press and remove all the liquid 6.

In a pan, heat a drizzle of oil and a clove of garlic; as soon as the garlic is golden, add the chopped eggplant pulp 7 and sauté for about 10 minutes over high heat, stirring occasionally 8. When the eggplants are ready, transfer them to a bowl and set them aside to cool slightly 9. Set aside the pan you used to sauté the eggplants.

When the eggplant pulp in the bowl is slightly cooled, add the basil leaves torn by hand, the egg 10, a pinch of salt, a pinch of pepper, and incorporate the sifted flour and finally 3 tablespoons of grated cheese 11. Mix the mixture with a fork 12 until you get a compact and homogeneous dough.

When the ingredients are combined, form a ball with the mixture obtained and transfer it to a floured work surface 13. Then, start making the gnocchi: roll the dough with your hands to create ropes about 1 inch thick 14; cut your gnocchi about 1 inch on each side. To give the gnocchi a more defined shape, create the characteristic ridges by sliding each gnocchi on a wooden gnocchi board 18 or passing them over the prongs of a fork.

As you make them, place them on the same lightly floured surface 16. Finish making the gnocchi with the remaining dough 19 and transfer them to a floured tray to rest for 15 minutes, making it easier to transfer to the pot for cooking. Meanwhile, wash the cherry tomatoes under running water 17 and cut them into wedges 18.

In the same pan where you cooked the eggplants, heat a drizzle of oil and brown the other clove of garlic, which you'll remove with kitchen tongs or a fork once golden. Add the cherry tomatoes and cook them on high heat for 6 minutes, seasoning them with salt, pepper, and 2-3 basil leaves 19. Mix and turn off the heat. Meanwhile, take a large pot with high edges, fill it ¾ with water, salt to taste, and bring to a boil. Then gently immerse the gnocchi 20 and cook them for a few minutes. They will be ready when they start to float to the surface 21.

Use a slotted spoon to drain them 22 and transfer them directly into the pan with the cherry tomatoes 23. Turn on low heat, mix everything for a few seconds, turn off and serve your eggplant gnocchi with cherry tomatoes and basil with a few fresh basil leaves 34!

Storage

Eggplant gnocchi can be frozen raw.
Arrange them on a tray lined with parchment paper to freeze them individually. Once frozen, transfer them to appropriate freezer bags.
Cooked and seasoned gnocchi can be stored in the fridge for up to 1-2 days.

Advice

Flour or potato: this is the dilemma when it comes to eggplant gnocchi. Tip: try replacing the flour with a boiled potato, taste both versions, and then choose the one you prefer for next time.

For a more intense flavor, you could season the eggplant gnocchi with Cherry Tomatoes Confit!

For cheese lovers: if you need to sprinkle, let it be salted ricotta!

For the translation of some texts, artificial intelligence tools may have been used.