Eggplant Gnocchi

Preheat the oven to 220 degrees (hot air 200 degrees). Remove the stalks from the melanzane, rinse and cut the flesh into coarse pieces. Place in an ovenproof dish, drizzle with vinegar and oil and season heartily with salt and pepper.

Cover the mold with aluminum foil and steam the melanzane in the heated oven liter hour, until they are quite soft Make the potatoes in the dish. Melanzane cool a little, shape in a kitchen towel and squeeze very hearty. Chop the quantity very small and put it in a large enough bowl.

Press the peeled potato through a potato ricer or possibly mash it to a pulp with a masher and add it. Knead in the egg yolks, cornstarch and flour. Stir in the finely chopped basil leaves. Season the dough with salt. Shape the dough on a floured work surface, press it flat and form it into sausages about 1 cm thick.

Cut hazelnut-sized pieces from these sausages and shape into gnocchi. Shape gradually into enough boiling salted water and draw for about 4 to 5 minutes.

Take out with a skimmer, drain well and bring to the table, for example, with red wine lentils vegetables.

Our tip: Use your favorite red wine for cooking!

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