Ricotta Gnocchi with Eggplant Sauce

My new favourite Italian recipe is one we watched Isabella Bliss, winner of Australian Junior Masterchef, cook while we were on holidays a few years ago. The kids helped Isabella make the gnocchi and I really enjoyed the eggplant in the sauce.  It was so good we had to try making it when we came home and have made it so many times since.

I have been watching My Kitchen Rules, and noticed they have made a few Gnocchi recipes and they don’t roll the gnocchi under a fork to flatten, this is what I find the most time consuming bit. Instead they roll it into a long log and just slice into 1 cm pieces, so I will try this method next time, although it is fun having the kids in the kitchen and doing this step for me!


The original recipe uses a tin of tomatoes, I skip this and use a bottle of the Leggo’s Sugo di Pomodoro Italian Herbs with Basil, so much easier! And the kids liked the extra sauce over the eggplant.

Eggplant Sauce
  • 1 large eggplant, cut into 1.5cm dice
  • 2 tablespoons table salt
  • ¼ cup olive oil
  • 700g Leggo’s Sugo di Pomodoro Italian Herbs with Basil
  • 250g fresh ricotta
  • 200g romano cheese, grated, plus extra to serve
  • 1egg, lightly beaten
  • ¼ teaspoon nutmeg
  • 1 cup plain flour, plus extra for dusting
  • Basil leaves, to garnish


My kids helped, boy the kitchen got messy, but we had a lot of fun making dinner together

So delicious, YOU MUST TRY IT!

What is your favourite Gnocchi recipe?

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