Gnocchi with eggplant, peppers, tomatoes and sauce

Ingredients for 4 servings:

• 1 kg potatoes
• 170 g flour
• 2 egg yolks
• Salt
• Nutmeg, ground
• 1 onion(s), peeled and finely diced
• 1 eggplant(s), washed and cut into fine cubes
• 1 bell pepper(s), washed and finely diced
• 1 can tomato(s) (Pizza tomatoes)
• Salt
• pepper
• Various fresh herbs, finely chopped (basil, oregano, sage,…)
• olive oil

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

The homemade gnocchi can be varied at any time

Wash the potatoes and boil them in their jacket potatoes. Peel and mash the warm potatoes (as if for mashed potatoes) and mix them with the flour, egg yolks, salt, and nutmeg to form a dough. Bring a large pot of salted water to a boil. Meanwhile, fry the onions in a little olive oil until translucent, then add the diced bell peppers and eggplant, one after the other. Deglaze with the diced tomato and sauce, season with pepper, salt, and herbs, and let simmer for a while longer. Take a portion of the gnocchi dough (a handful), roll it out on a floured board into a snake shape about the thickness of your thumb. Cut off approximately 1 cm long pieces and flatten them with the tines of a fork. Add the raw gnocchi to the boiling salted water and wait until they rise to the surface. Drain the dough into a colander and rinse with hot water (to prevent them from sticking together). Repeat the process with the remaining dough and add the finished gnocchi to the eggplant, pepper, and tomato sauce. Mix everything well and enjoy.