• potatoes for gnocchi
  • eggplant
  • eggs
  • flour
  • potato starch
  • extra-virgin olive oil
  • garlic
  • squid
  • sun dried tomatoes
  • fresh tomatoes
  • Senise peppers, fried
  • white wine

I decided to take part in the Io Chef contest because it was an amazing opportunity in getting to know some products and tastes “made in Lucania“.

I received a pack full of territorial delicacies, and I had to use them to create a fish recipe (only with fishes that you can actually find in the Lucanian seas).

So I made these gnocchi, and I have to tell you… I loved this dish at first sight. But the taste was even better.

Eggplant gnocchi with squid and two tomatoes “ragout”


Recipe type: First course, Pasta, Fresh pasta
Cuisine: Italian
Prep time:
Cook time:
Total time:
Serves: 4
  • For gnocchi
  • 1 kg of old and floury potatoes
  • 1 kg eggplant (I used the red eggplant from Rotonda)
  • 125 g all purpose flour
  • 125 g potato starch
  • 10 g salt
  • 1 egg
  • For the sauce
  • extra-virgin olive oil
  • a clove of garlic
  • 500 g squid, cleaned and chopped in little pieces
  • a glass of white wine
  • 5 or 6 sun dried tomatoes (for me “Cettaicale” tomatoes from Tolve)
  • fresh tomatoes
  • salt (if necessary; I didn’t add any)
  • Senise peppers, fried, to finish the plate
  1. First of all, peel the eggplant/eggplants and dice it/them. In a frying pan,heat up some extra-virgin olive oil, then add the eggplant, season with little salt and cook them until they’re soft. Blend them with a hand mixer and sift the puree with a sieve. Keep aside.
  2. Wash the potatoes and put them with their peel on in a big pot ang cover with cold water. Put the pan on the flame, bring to a boil and let it boil until the potatoes are soft (check them with a fork; the cooking time changes depending on the size and the type of potatoes). Peel them while they’re still hot and then mash them with a potato ricer in a big casserole, spreading the puree equally (don’t collect everything in a single spot, but make a layer).
  3. Now spread the flour and the potato starch, then pulverize the mixture with your hand.
  4. Now make a hole in the middle, pour the eggplant puree, salt and egg (if you make just potato gnocchi, you can use two eggs, but the eggplant puree replaces one of them) and knead as briefly as possible (the over work it, or you’ll have heavier gnocchi).
  5. Put the dough on a floured surface, cut them in parts, then make some “sausages” out of them, and them divide those into pieces, making your gnocchi, helping you with flour! Probably your gnocchi would be softer than the usual, but it’s perfectly normal. Once you’ve made the gnocchi, place them on well floured trays.
  6. Now it’s time for the sauce. In a frying pan, heat up some extra-virgin olive oil, then add the clove of garlic. Then add the squid, sauté for a few minute, then pour in the white wine and let it evaporate.
  7. Continue cooking, adding the sun dried tomatoes (washed under running cold water) cut in little pieces, and then adding the fresh tomatoes, washed, cleaned and diced (not too small pieces).
  8. Continue cooking until the squid is ready and, if necessary, season with salt.
  9. Bring a pot of salted water to a boil and add a drizzle of extra-virgin olive oil (to avoid the gnocchi to stick together). Toss the gnocchi in a few at a time. When they surface, drain them using a perforated spoon and add them to the sauce. Sauté them with the “ragout”.
  10. Prepare the dishes and finish them with some Senise pepper, fried and crumbled.




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