Eggplant gnocchi with cherry tomatoes in caper and tomato sauce

Ingredients for 4 servings:

• 2 eggplant(s)
• 200 g flour
• 2 eggs
• 5 tomatoes
• 1 onion(s)
• 1 sprig(s) rosemary or thyme
• 5 capers
• 16 cherry tomatoes
• Parmesan
• olive oil
• salt and pepper
• Ras el Hanout
• Spice mix (Ducca)

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

vegetarian, delicious

For the eggplant gnocchi, cut the eggplant into finger-thick slices, drizzle with a little olive oil, and roast in the oven at 200°C. Use a spoon to separate the eggplant flesh from the thick skin. Blend the eggplant flesh and eggs with a hand blender. Season with salt, pepper, Ras el Handout, and Ducca to taste. Fold in the flour. Since the mixture does not contain potato starch, transfer the mixture to a piping bag. Place kitchen string over a pot of boiling salted water and use it to cut the gnocchi into the piping bag. Simmer for about 4 minutes, remove from the water, and refresh. For the tomato sauce, heat olive oil in a small pot. Peel and roughly dice the onion. Roughly dice the tomatoes. Add both to the pot. Add the rosemary. Season with salt and pepper and simmer until the ingredients are tender. Grate or pass through a sieve. Return to the pot, reduce, and add the capers. Cook the cherry tomatoes on baking paper in the oven at 100°C for about 10 minutes. Peel the tomatoes with a sharp knife, then season with salt and pepper. Heat the gnocchi in the sauce and sprinkle with grated Parmesan cheese and serve with the tomatoes.