Eggplant and Spelt Flour Gnudi

Name: Eggplant and Spelt Flour Gnudi
Total time: 2100 s
Yield: Serves 8 servings
Cuisine: American
Ingredients: 1 lb (2 oz) eggplant (500 g); 1 cup spelt flour (about 150 g); 1 1/2 cups grated Parmesan cheese (about 150 g); 1 1/4 cups ricotta cheese (about 300 g); 1 pinch black pepper; 1 pinch nutmeg; 2 eggs; Salt; Tomato and basil sauce

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I made these gnudi for a gourmet fresh pasta class. This special type of pasta is called 'gnudi' because they are like naked ravioli—meaning they don’t have the usual egg pasta wrapper around them.
The original Tuscan recipe uses spinach or chicory, but my version is made with eggplant and spelt flour.
I steamed the eggplant and then added the rest of the ingredients, just like in the Tuscan recipe.
I served them with a simple tomato and basil sauce, which felt right for the season, but you can also serve them with butter, sage, and Parmesan, meat sauce, or other toppings.

Una pizza per amica @unapizzaperamica

Se si fa in quattro per te è una pizza

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Ingredients

35 min

Serves 8 servings

1 lb (2 oz)eggplant (500 g)
1 cupspelt flour (about 150 g)
1 1/2 cupsgrated Parmesan cheese (about 150 g)
1 1/4 cupsricotta cheese (about 300 g)
1 pinchblack pepper
1 pinchnutmeg
2eggs
Salt
Tomato and basil sauce

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Steps

35 min

1

Steam the eggplant with a pinch of salt until soft.
Blend the eggplant, then place it in a strainer to remove excess water.
2

In a bowl, mix the ricotta, Parmesan, eggs, nutmeg, black pepper, flour, and the blended, drained eggplant.
If the mixture is too soft, add more flour.
3

Using two spoons, shape the gnudi (like making quenelles), forming oval-shaped dumplings.
Roll the gnudi in flour and drop them into boiling water. When they float to the surface, remove them and serve with tomato and basil sauce.