Homemade Eggplant Gnocchi

Preparation

• 1
  Wash eggplants with cold water and place them on a baking sheet lined with parchment paper. Bake for 40-45 min until soft. Let cool, remove stem and skin. Cut into small cubes, place in a sieve, and press out excess liquid with a fork.
• 2
  Peel and halve one clove of garlic and sauté with the eggplant cubes in a pan for 10 min. Remove the garlic clove and let the eggplant cubes cool in a bowl.
• 3
  Add salt, pepper, 3 tbsp grated plant-based Parmesan, and flour to the cooled gnocchi and mix everything with a fork.
• 4
  On a floured work surface, form the dough into finger-thick rolls, cut off finger-thick pieces, and place them on a floured surface. Gently roll the gnocchi over a fork to give them their typical shape.
• 5
  Let the gnocchi rest for 15 min. Then bring salted water to a boil in a large pot and let the gnocchi cook in the simmering salted water. As soon as they float to the surface, remove them with a slotted spoon and drain well.
• 6
  Wash cherry tomatoes and cut into pieces. Peel and halve the second garlic clove and sauté in a pan with olive oil. Remove the garlic from the pan, add the tomatoes, and sauté over medium heat for 6 min. Season with salt and pepper, add gnocchi and basil. Serve with the remaining grated plant-based Parmesan.