Ricotta Gnocchi & Aubergine Ragu

A decadent gnocchi cheat recipe. Served with a silky baked aubergine ragu.



Serves - 4 Prep time - 5 mins cook time - 30 mins

 

Ingredients:


For the Gnocchi

  • 2 eggs

  • 425g of ricotta

  • 60g of parmesan

  • 1 tsp of black pepper

  • 1 tsp of salt

  • 5 tablespoons of flour

  • 1 tbsp of butter

For the Ragu

  • 2 aubergines (chopped)

  • 220g of cherry tomatoes

  • A handful of fresh bail (chopped)

  • A handful of fresh thyme

  • 1 tsp of salt

  • 1 tsp of black pepper

  • 4 garlic cloves (chopped)

  • 3 tbsp of olive oil

  • 1 tsp of chilli flakes

  • 60g of parmesan

  • 1 tbsp of tomato paste

  • 100g of creme fraiche (optional)


 

1. Pre heat the over to gas mark 5. In a bowl add the ricotta, eggs parmesan, black pepper and 3 tbsp of flour. Mix it all together until you get an even consistency, gradually add the rest of the flour until you get a really sticky thick dough. cover with cling film and leave to the side


2. Onto the ragu - in a baking tray, place the chopped aubergine, tomato paste, cherry tomatoes, basil, thyme, salt, pepper, garlic, chilli flakes and olive oil. Roughly mix until everything is covered with the olive oil. Place in the over and roast for 25 minutes.


3. 18 minutes into roasting, boil salted water in a large deep pan. Now, using a teaspoon take a heaped spoonful of the gnocchi dough and mould into an oval shape, using another teaspoon gently slide the dough into the boiling water. Add around 8/10 dough balls at a time and boil for 2 minutes or until they rise, once cooked scoop out and place in a bowl on the side, repeat until you have used all the mixture.


4. Fry the butter in a large frying pan until melted and then add a small handful of thyme and a small amount of roughly chopped basil. Add the gnocchi in batches, to ensure they are not over crowded and fry until golden on all side are golden (around 4 mins) and leave to the side.


5. Take the ragu out of the oven, cover with parmesan and mix it all together.


6. Add creme fraiche to a plate (optional) and drizzle with a splash of olive oil, place the gnocchi on top followed by the ragu and more parmesan.




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