Zucchini-Kartoffel Gnocchi

Zucchini-Potato Gnocchi with ground Meat and Eggplant Sauce

Pane-Bistecca

Since I have a love of gnocchi in addition to my love of eggplant, it’s clear that I’m combining the two. I linked zucchini with potatoes because they soften up nicely. And on top of that, I love potatoes a lot!

The sauce is actually a mince sauce with eggplant, but instead of tomato paste, I cooked a gravy. I really liked it and since I cooked a large amount of gnocchi, I froze a portion and can just slowly thaw and fry those up sometime. I am looking forward to it!

Prep time

20 min

Cooking time

35 min

Portions

Total time

55 min

Ingredients

240 g coarsely grated and squeezed Zucchini
600 g cooked Potatoes
250 g Flour

Sauce:

500 g ground Beef
1 Eggplant diced
1 red Onion, chopped
4 Garlic cloves, chopped
Salt and Pepper
Paprika
Chili
Fresh Rosemary
2 Beef Tomatoes diced
3 tsp Gravy Powder

Instructions

Step 1

Coarsely grate the zucchini and squeeze well, the water should all be out. Boil the potatoes and let them cool slightly. Then peel and knead in a food processor with the zucchini, slowly add the flour and let the machine knead. Then set aside.

Step 2

Bring a big pot of salted water to a boil.

Step 3

Meanwhile, in another pot, heat some oil and sauté the onion and garlic. Then add the eggplant and fry it through, seasoning everything well.

Step 4

In another pan, fry the minced meat well and season it, then add it to the vegetables. Mix everything well, then add some water and add the gravy powder. Mix and continue to simmer.

Step 5

As soon as the water boils, cut out small dumplings with two teaspoons and put them into the boiling water. As soon as they float on top, skim them off and put them in a bowl. Either mix immediately with the sauce or serve separately.