Ricotta gnocchi are a wonderfully light alternative to classic potato gnocchi. Homemade gnocchi are one of the classics of Italian cuisine and have been a staple on many family tables for generations. Unlike the traditional version, these gnocchi are made entirely without potatoes. Thanks to ricotta and freshly grated Parmesan, they turn out especially soft, airy and tender. At the same time, they are much quicker to make than classic potato gnocchi, since there's no need to cook and cool potatoes. With just a few ingredients, you get a homemade dish with Italian flair in no time.
Combined with a creamy aubergine cream and sweetly roasted cherry tomatoes, this becomes an aromatic dish that brings the taste of Mediterranean cuisine to your plate. The aubergines are roasted in the oven until golden brown and then blended with fresh basil into a velvety sauce. Roasted cherry tomatoes add a natural sweetness and pleasant freshness, while a bit of Parmesan rounds the dish off harmoniously. The result is a wonderfully creamy sauce that coats the ricotta gnocchi perfectly and makes every bite especially aromatic.
Thanks to the short cooking time of just a few minutes, the dish is on the table quickly and works both for everyday meals and special occasions. Served with fresh basil and a generous portion of Parmesan, it makes a simple yet refined dish that brings the taste of Italy home.
Ricotta Gnocchi with Aubergine Cream
- Preparation20 min
- Cooking time35-40 min
- Total1 hr
- Calories672kcal
- Carbohydrates51gof which sugars 10 g
- Protein34g
- Fat35gof which saturated 15 g
- Fibre7g
per serving
Ingredients
Aubergine cream
- 500 g aubergines
- 1 onion
- 2 garlic cloves
- 300 g date or cherry tomatoes
- 1 drop basil oil
- Fresh basil
- 2 tbsp extra virgin olive oil
- Salt and pepper
Ricotta gnocchi
- 500 g ricotta (well drained)
- 2 eggs
- 200 g plain wheat flour
- 120 g freshly grated Parmesan
- 1 pinch of salt
- Durum wheat semolina for dusting
Method
Aubergine cream
- Preheat the oven to 200 °C top/bottom heat.
- Finely chop the onion and peel the garlic cloves. Cut the aubergines into approx. 1 cm cubes. Mix everything with olive oil, salt, pepper and a few basil leaves and place in an ovenproof dish.
- Halve the cherry tomatoes, toss with a little olive oil, salt and pepper and place in a separate ovenproof dish.
- Roast the vegetables for 35–40 minutes, until the aubergines are golden brown and the tomatoes are soft and slightly caramelised.
- While the vegetables are roasting in the oven, prepare the gnocchi dough.
- Blend the aubergines finely together with the onions and garlic, along with the juices released by the tomatoes and a drop of basil oil. If needed, add a little of the gnocchi cooking water or olive oil until you have a creamy sauce. Season to taste with salt, pepper and, if you like, another drop of basil oil.
- Mix the aubergine cream with the gnocchi, adding a little cooking water if needed until it's nice and creamy.
- Arrange on plates and serve with the roasted cherry tomatoes, fresh basil and, if you like, a little grated Parmesan.
Ricotta gnocchi
- Place the ricotta in a bowl and mash finely with a fork or press through a sieve.
- Add the Parmesan, eggs and salt and mix everything well.
- Gradually fold in the flour until you have a soft, easily workable dough. Work the dough only until all the ingredients have come together.
- Dust the work surface with durum wheat semolina. Shape the dough in portions into rolls about 2 cm thick and cut into pieces approx. 1.5–2 cm in size. Set the finished gnocchi aside.
- Bring a large pot of well-salted water to the boil. Add the gnocchi in batches and cook in gently simmering water.
- As soon as the gnocchi rise to the surface (after approx. 1–2 minutes), remove them with a slotted spoon and serve straight away with the aubergine sauce.
Tip: The aubergine cream can easily be made ahead and keeps for up to three days in the fridge in an airtight container. Before serving, simply stir in a little cooking water or water to make it creamy again.
Cooking with essential oils
In this recipe:Basil Oil
How to dose essential oils (toothpick method!), when to add them and what to look out for — it is all in the guide.
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