Australian Gourmet Traveller - (07)July 2020 (1)

JoelBennetts’gnocchiwith

smokyeggplantragú

SERVES6–8// PREPTIME 15 MINS// COOK2 HRS 30 MINS(PLUSCOOLING)

“Gnocchihealsalmostallproblems,”saysJoelBennetts.

GNOCCHI

3 large desiree or sebago

potatoes, unpeeled (you

need approx 1kg cooked

mashed potato)

250 gm plain flour, plus extra

for dusting

SMOKY EGGPLANT RAGU

4 large eggplants

2 onions, finely chopped

6 garlic cloves, finely

chopped

8 stems of thyme, leaves

picked and finely chopped

2 dried bay leaves

1 tsp chilli flakes

200 ml olive oil

250 ml red wine

800 gm canned tomatoes

50 gm nutritional yeast flakes

Basil leaves, to serve

1 For gnocchi, place whole

potatoes in a large saucepan,

cover with cold water, bring

to the boil then simmer until

potatoes can be easily pierced

with a small knife (30 minutes).

Remove from water; set aside

until cool enough to handle.

2 Peel potatoes and finely

mash with a ricer or mouli.

Spread mashed potato on

a large tray and refrigerate

until cool (30 minutes).

3 Meanwhile, for the smoky

eggplant ragu, grill whole

eggplants on a barbecue or

over the flame of a gas element,

rotating until charred on the

outside and soft throughout

(30-40 minutes). Set aside

to cool. Remove and discard

almost all of the charred skin,

then finely chop flesh and

set aside until required.

4 Combine onion, garlic,

thyme, bay leaves, chilli and

oil in a medium saucepan

over the lowest heat. Sauté,

stirring regularly, until onion

is translucent (10 minutes). Turn

heat up to high, add wine and

simmer until reduced by three

quarters, then add tomatoes.

Reduce heat and simmer until

thick and glossy (45 minutes).

Add eggplant and nutritional

yeast and simmer until flavours

have infused (10 minutes).

Season to taste; keep warm.

5 To finish the gnocchi,

combine four parts mashed

potato with one part flour,

then knead on a lightly floured

surface to a smooth dough

(5 minutes). Roll dough into

a 20cm-thick log thick then

cut into eight even portions.

Working with one piece at

a time, roll on a lightly floured

surface to a 2cm-wide sausage,

then cut gnocchi into 3cm pieces.

Repeat with remaining dough.

6 Bring a large pot of salted

water to the boil. Cook gnocchi

in batches, stirring gently, until

they float to the surface, then

cook for another 30 seconds.

7 Using a slotted spoon,

transfer cooked gnocchi to

eggplant sauce, stir to coat

then spoon onto serving plates.

Serve with fresh basil leaves. ●

Comfort cooking

GOURMET TRAVELLER 45

RECIPE JOEL BENNETTS.