Recipe for eggplant gnocchi for four people:
-5 tomatoes
-fresh basil leaves
300g of ready-made tahini (or see recipe below)
-olive oil
Gnocchi:
-320g of ricotta cheese (remove the juice, weigh only the ricotta)
-80g of grated fresh parmesan cheese
-40g of cornstarch
-nutmeg
-pepper
-200g of roasted eggplant (see below!)
-150g fried eggplant cubes (see below)
Note from Bernard:
gnocchi are fragile, so handle with care!
Note from Bernard:
You can prepare the gnocchi in advance, during the day (for dinner) and cook them. You can then heat them up in the microwave for a few seconds… This way, the dish will be served immediately to the guests!
And serve with a drizzle of olive oil and serve immediately.