August 19, 2008
Eggplant & Pesto Gnocchi

Tod grates Parmesan cheese over the plates before serving

In Liguria, Italy (which is in the cuff of the Italian boot bordering France), there are many interesting culinary traditions. One is that they boil vegetables in their pasta water, serving everything together in one vegetarian feast.

Before harvesting our eggplants tonight, I had a look online for some eggplant pasta sauces and found a Liguarian one that looked interesting. I adapted it a little bit and came up with this recipe. In addition to being delicious, it has the bonus of needing only one pot of boiling water and 10 minutes of cooking time on a hot summer evening…

Eggplant & Pesto Gnocchi
serves 2

2 small eggplants
500 g gnocchi (commercial or homemade)
21 green beans
4 Tbsp basil pesto
Parmesan cheese to taste
3 sprigs basil

Put the pesto in a large bowl, ready to be mixed with the pasta. Bring a large pot of salted water to a boil. Cut the eggplant and beans into bite sized pieces. Drop into the boiling water. In about 6 minutes, or when the vegetables are just starting to soften, add the gnocchi. Cook for 2-3 minutes, until the pasta is cooked. Remove the pasta and vegetables and mix together with the pesto, adding a bit of cooking water as needed for texture. Sprinkle with Parmesan cheese and garnish with fresh basil leaves.

Note: our homegrown Japanese eggplant have thin skins. If you are using a thicker skinned eggplant, you may wish to peel it before boiling.

Posted by kuri at August 19, 2008 09:39 PM


And Mom makes note: buy gnocchi. I’ve got the rest. Yum!

Posted by: Fran on August 19, 2008 11:47 PM

Mmm. Gnocchi.

Posted by: Jenn on August 20, 2008 05:32 AM

Great recipe. I made it tonight. (And I love the precision of “21 green beans.”)

Posted by: David on August 20, 2008 07:22 PM

“…on a hot summer evening.” I have Tokyo’s weather on my home page, and you have my sympathy.

The difference between Japanese and American vegetables of the same name is so funny. On the one hand, you have the thin-skinned, small eggplants and peppers; on the other, gigantic celery! I remember carrying home celery (bought by the rib) that stuck out of my bag up to my elbow!

Posted by: Rebecca in SoCal on August 25, 2008 04:08 PM
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