Eggplant Ricotta Potato Gnocchi

3 cup, cubes Eggplant, fresh
2 tbsp Extra Virgin Olive Oil
3 medium (2-1/4" to 3-1/4" dia.) Potato, raw
1 cup Ricotta Cheese, part skim milk
4 tsp Cheese (Parmesian & Romano - grated) (by PUPDEE58)
3 clove Garlic
2 cup Flour, white

I usually add a meat sauce, but this also goes well with a pesto with a vegetarian option. The recipe itself is vegetarian (not vegan need to eat dairy). Great way to introduce more veggies with people being unaware.

Roast eggplant and garlic. Remove seeds. Puree until super smooth. Boil and peal potatoes. Rice potatoes and add to eggplant puree. Add ricotta that has been drained overnight. Add parm cheese and mix just till incorporated. Add flour mixing lightly. Do NOT overwork. You want light fluffy gnocchi. Put in pastry bag with nickle size hole. It should be moist but not runny. Squeeze out of bag into boiling salted water cutting every 1/2 inch. Keep cutting and as they begin to float give them 2 minutes and then remove and place directly into sauce. Keep cutting. This goes really fast. Serve immediately. I use my tomato carrot ragu, but you can use this with any sauce really. Friends also love it with pesto for a vegetarian version.

Serving Size: 8 - 1.5 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user FOOFALINA.