Vegetarian

Eggplant Ricotta Potato Gnocchi is for Dinner.

Eggplant Ricotta Potato Gnocchi takes 90 minutes to prepare.

Eggplant Ricotta Potato Gnocchi takes 15 minutes to cook.

Eggplant Ricotta Potato Gnocchi makes 8 servings.

The ingredients for Eggplant Ricotta Potato Gnocchi are:

3 cup, cubes Eggplant, fresh
2 tbsp Extra Virgin Olive Oil
3 medium (2-1/4" to 3-1/4" dia.) Potato, raw
1 cup Ricotta Cheese, part skim milk
4 tsp Cheese (Parmesian & Romano - grated) (by PUPDEE58)
3 clove Garlic
2 cup Flour, white

Here is how you make Eggplant Ricotta Potato Gnocchi:

Roast eggplant and garlic. Remove seeds. Puree until super smooth. Boil and peal potatoes. Rice potatoes and add to eggplant puree. Add ricotta that has been drained overnight. Add parm cheese and mix just till incorporated. Add flour mixing lightly. Do NOT overwork. You want light fluffy gnocchi. Put in pastry bag with nickle size hole. It should be moist but not runny. Squeeze out of bag into boiling salted water cutting every 1/2 inch. Keep cutting and as they begin to float give them 2 minutes and then remove and place directly into sauce. Keep cutting. This goes really fast. Serve immediately. I use my tomato carrot ragu, but you can use this with any sauce really. Friends also love it with pesto for a vegetarian version.Serving Size: 8 - 1.5 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user FOOFALINA.

The nutritional information for Eggplant Ricotta Potato Gnocchi is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 256.0

• Total Fat: 6.7 g
• Cholesterol: 10.8 mg
• Sodium: 74.1 mg
• Total Carbs: 40.2 g
• Dietary Fiber: 3.5 g
• Protein: 9.0 g

Eggplant Ricotta Potato Gnocchi is Italian cuisine.

The dietary needs meet for Eggplant Ricotta Potato Gnocchi is Vegetarian