Aubergine gnocchi

A distinctive dish: soft gnocchi with a Mediterranean flavour.
INGREDIENTS FOR 4 PEOPLE
2 large aubergines
150 g flour
50 g Parmigiano
1 egg
Basil
Salt, pepper
Extra virgin olive oil
TOMATO SAUCE
20/25 cherry tomatoes
Tropea onion, 4/5 slices
Extra virgin olive oil
Salt, pepper
Parmigiano, oil and basil to finish
I take 2 large round aubergines.

I wrap them in 2 layers of foil.

I seal them well and bake for 1 hour at 200°C; they should be soft when pierced.

After an hour, I open the parcels.

The aubergines are soft. I discard the liquid that has formed and peel them.

I collect the flesh in a colander.

I place a plate and a weight on top and press well to remove all the liquid.

Once well squeezed, I put it on a board; I should have about 500 g squeezed flesh.

I chop it finely with a knife.

I put the flesh in a frying pan with a little oil and cook until quite dry.

When ready, I put it in a bowl and add the flour.

The egg.

The Parmigiano.

Salt, pepper and chopped basil.

I mix well and transfer this fairly soft mixture to a piping bag.

I seal it well and leave in the fridge while I prepare the sauce.
I put extra virgin olive oil and roughly chopped onion in a frying pan.

Once the onion has browned, I add the diced cherry tomatoes.

Salt and pepper, then I cook over a high heat for 10 minutes.

When the sauce is ready, I add chopped basil and turn off the heat.

Meanwhile, I have brought a large pan of salted water to the boil. I take the piping bag and cut off the tip.

Over the pan, I squeeze gently, snipping the mixture into small pieces with scissors.

I add them all, then wait a few minutes until they float.

I lift them out with a slotted spoon and add them to the sauce, which I have put back on the heat.

I toss them briefly, adding Parmigiano, a drizzle of oil and chopped basil.

If you like, you can prepare them, put them in a single layer in a buttered baking dish, cover with shavings of Scamorza and bake until browned.