Gnocchetti with Dried Tomato Patè and Aubergine Cream

Ingredients for 4 people:

For dumplings

200 g of breadcrumbs

130 g of flour 00 type

100 g of dried tomato paste

Warm water

4 tablespoons of extra virgin olive oil

2 small eggs

Pantelleria oregano

Salt and pepper


For the aubergine cream:

About 500 g of aubergines

100 g of cow's milk ricotta or other spreadable cheese

1 spring onion

1 clove of garlic

Pantelleria oregano

Extra virgin olive oil

Salt and pepper


To complete:

Caper sprouts in extra virgin olive oil

Grated Parmesan (optional)



Divide the aubergines lengthwise, after washing them, then cut the pulp with oblique cuts, without affecting the skin, then arrange them on a baking tray with the cut side upwards and season with oil, a sprinkling of oregano, Sliced ​​clove of garlic, a pinch of salt and a pinch of pepper, then bake them in the oven at 180 ° for about 50 minutes, once ready, take them out of the oven and let them cool.

In the meantime, prepare the dumplings, combine the flour with the breadcrumbs, the dried tomatoes and capers paté, the eggs, the oil, a pinch of oregano in a bowl and mix everything well with a spoon or even better with your hands. , finally pour in as much water as needed to obtain a well blended, moist but not sticky dough.

On the cutting board, form cylinders with a diameter of 1 cm with the dough, then cut them into chunks and lightly flour them.

Remove the garlic from the aubergines and then use a spoon to extract the pulp and combine it in a food processor, add a little more oregano and the cheese and blend everything well.

Transfer the cream to a pan and adjust if you need flavor, then heat slightly over low heat, boil the dumplings for 3/4 minutes, drain and add them in the pan of the cream and mix everything with a spatula, wanting to add a little of grated cheese.

Divide into plates and complete with some caper sprouts in extra virgin olive oil.

- Gianfranco Allari -


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