Joel Bennetts’ gnocchi with smoky eggplant ragú

SERVES 6–8 // PREP TIME 15 MINS // COOK 2 HRS 30 MINS (PLUS COOLING)

“Gnocchi heals almost all problems,” says Joel Bennetts.

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.