What's Cooking Hawaii - Eggplant Gnocchi - S5E12

What's Cooking Hawaii - Eggplant Gnocchi - S5E12

Eggplant Gnocchi

Yield: 5 portions, about ½ cup per person

1 Long Purple Eggplant

1 Russet Potato

1 c AP Flour

? c Parmesan Cheese

1 Egg, beaten

To Taste Salt

Method of preparation:

1.) Put the potato in a pot and cover it with water, bring to a simmer and cook until soft.

2.) Wrap eggplant in foil and bake at 450 °F until soft. Once the flesh is soft, spoon it out

onto a foil lined pan and place the flesh back in the oven to further dehydrate for 15

minutes. Discard the eggplant skin.

3.) Peel potato and combine it with the eggplant, pushing it through a food mill or ricer.

4.) Put mashed potato and eggplant in a bowl, allow it to cool if it is still hot. Stir the beaten

egg into the potato mixture.

5.) Combine the flour, parmesan cheese, and salt in bowl; fold into the potato mixture.

6.) Once the dough is formed lay the mixture on a floured surface and roll into a rope until

the rope is about ¾ inches in circumference; cut on the bias into 1 inch segments.

7.) Cook the gnocchi in boiling water just as you would pasta. They cook within 1-2

minutes and will float to the surface and become firmer.

8.) Place cooked hot gnocchi in the tofu alfredo sauce and serve immediately.

Tofu Alfredo Sauce

Yield: 5 Portions(about 8 oz of tofu alfredo sauce)

1 (3 oz) Silken Tofu (soft)

1 Tbsp Shoyu

1/4c Water

4 Tsp Lemon juice

¼ tsp Salt

¼ tsp Pepper

1 clove Garlic

4 Tbsp Parmesan cheese

Method of preparation:

1.) Blend all ingredients in a blender.

Roasted Vegetables

Yield: 5 Portions, use ? for each portion

10 Cherry Tomatoes, halved (lengthwise)

1 Long Purple Eggplant, cut ¼" thick on bias

1 Zucchini, shave with peeler

1 Sweet Onion, ½" thick slices

1 Yellow Bell Pepper, roasted, julienne

As needed Olive oil and Salt and Pepper

Method of preparation:

1.) To roast the pepper place it whole over a flame (like a gas stove burner) or place it under

the broiler in the oven on a pan. Rotate the pepper until the skin is blackened and

blistered. Once all sides are blistered remove the pepper and let it rest covered for 10

minutes then peel away the skin and remove the stem and seeds. Julienne the pepper and

set aside.

2.) For the cherry tomatoes once they are halved and tossed in olive oil and salt and pepper

place face up on a cooling rack over a sheet pan, roast the tomatoes in the oven at 450°F

until dehydrated, about 10 minutes.

3.) Slice the eggplant and onion and toss each separately in olive oil and salt and pepper.

Roast each separately until softened, about 10-15 minutes at 450 °F.

4.) Turn zucchini into ribbons by shaving with vegetable peeler, but avoid the seeds in the

center, discard the seed portion of the zucchini.

5.) Toss all the vegetables into a bowl, season with the dressing of olive oil, lemon juice, and

salt and pepper. Divide into fifths and place ? on top of each portion.

Roasted Vegetable Dressing

Yield: 5 teaspoons, use 1 teaspoon/portion

1 Tablespoon Olive oil

2 teaspoons Lemon juice

To Taste Salt and Pepper

Method of preparation:

1. Season the roasted vegetables with this mixture, it does not need to be combined ahead of

time.