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Gnocchi with Eggplant Pesto

Prep Time
25 minutes
Cook Time
45 minutes
Total Time
1 h 10 m
4  People


Recipe makes 4 Servings

1 large eggplant
5 Tbsp Rustico Unfiltered Extra Virgin Olive Oil, divided
1 Lb Central Market Gnocchi Napoletani
5 fresh garlic cloves
1 medium shallot, minced
1 cup(s) basil leaves, tightly packed
1/3 cup(s) pine nuts
1 cup(s) grated Parmesan cheese
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Preheat oven to 400ºF.
Cut eggplant in half lengthwise and drizzle each half with 1/2 tablespoon olive oil. Place on a sheet pan and roast 30-45 minutes or until eggplant is soft, slightly browned and caramelized. Cool before using.
Meanwhile, cook gnocchi according to package instructions. Drain, reserving 1 cup of pasta water.
Scoop out cooled eggplant (discard bitter skins) into a food processor. Add remaining ingredients (except pasta water) and pulse until smooth.
In a large sauté pan place 1 cup of eggplant pesto and about 1/2 the pasta water (add more if sauce gets too dry). Bring to a simmer then add cooked pasta and toss to coat. More pesto may be added if desired. Season to taste and serve immediately.



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