Gnocchi Recipe

Cook potatoes

Preheat oven to 200°C (400°F). Prick russet potatoes all over with a fork and place on a baking sheet. Roast until fork-tender, about 45-60 minutes depending on size. Roasting keeps gnocchi drier than boiling.

Rice the potatoes

While still hot but cool enough to handle, halve the potatoes and scoop flesh into a bowl or pass through a potato ricer onto a floured work surface. Spread the riced potato into a thin layer and let steam off for 5 minutes.

Make dough

Sprinkle the riced potato with 1 3/4 cups of the flour, add 1 tsp salt, black pepper, and nutmeg. Make a well, beat the egg and pour into the center. Using a bench scraper or hands, gently combine until a soft, slightly sticky dough forms. Add remaining flour 1-2 tbsp at a time only if needed; do not overwork.

Shape gnocchi

Divide dough into 4 portions. Roll each into a 1-inch diameter rope on a lightly floured surface. Cut into 1-inch pieces. If desired, roll each piece over the back of a fork or gnocchi board to create ridges. Place on a lightly floured tray.

Cook gnocchi

Bring a large pot of salted water to a gentle boil. Working in batches, cook gnocchi until they float plus 30-45 seconds. Remove with a slotted spoon into a bowl and toss with a tablespoon of olive oil to prevent sticking while you finish remaining batches.

Prepare eggplant

Cut the eggplant into 1/2-inch cubes. If you prefer less bitterness, lightly salt the cubes and let them sit in a colander for 20 minutes then pat dry. Otherwise proceed directly.

Sauté garlic and eggplant

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the eggplant cubes in an even layer. Cook without moving for 3-4 minutes to brown, then stir and continue until golden and tender, about 6-8 minutes total. Push eggplant to the side.

Finish sauce

Add remaining 2 tablespoons olive oil and whole or thinly sliced garlic to the empty side of the pan. Sauté 30-60 seconds until fragrant but not browned. Add cherry tomatoes and cook, stirring, until they begin to burst, 6-8 minutes. Stir in tomato paste, red pepper flakes, and stock; simmer 3-4 minutes to bring together. Season with 1 tsp salt and 1/4 tsp pepper. Stir in roughly torn basil leaves. If sauce is too chunky, lightly mash some tomatoes with the back of a spoon for a creamier texture. Taste and adjust seasoning.

Combine gnocchi with sauce

Add cooked gnocchi to the skillet with the sauce and gently toss over low heat for 1-2 minutes so gnocchi soak up some sauce and warm through. If mixture seems dry, add 1-2 tablespoons of stock or reserved cooking water. Remove from heat and stir in half of the grated Parmigiano Reggiano.

Fry basil

Pour neutral oil into a small saucepan to a depth of about 1/2 inch (or use a small skillet). Heat oil over medium-high until shimmering (about 180°C / 350°F) or until a small basil edge sizzles immediately. Fry basil leaves in batches for 5-10 seconds until crisp and bright green. Remove with a slotted spoon to paper towels and lightly salt while hot.

Plate and finish

Divide gnocchi and sauce among serving plates or a large shallow bowl. Sprinkle the remaining Parmigiano Reggiano over the top. Tear stracciatella cheese and distribute generous spoonfuls across the gnocchi so it melts slightly against the warm sauce. Scatter fried basil leaves on top for crunch and aroma. Finish with a light drizzle of extra-virgin olive oil and another crack of black pepper if desired.