Why do I need to salt the eggplant before cooking?

Salting the eggplant in a colander helps draw out excess moisture and bitterness, resulting in a better texture when pan-fried and preventing the sauce from becoming watery.

Do I need to boil the gnocchi before pan-frying?

No, this recipe specifically instructs to pan-fry the gnocchi straight from the package without precooking. This method yields a crisp, golden exterior.

What does the nori sheet add to the puttanesca sauce?

The thinly sliced nori sheet contributes a subtle, savory umami depth to the puttanesca sauce, enhancing its overall flavor profile without imparting an overtly 'seaweed' taste.

How can I adjust the sweetness or saltiness of the sauce?

After simmering, taste the sauce and adjust with 1 to 2 teaspoons of granulated sugar for sweetness or a dash of low-sodium soy sauce for added savory depth and saltiness, as desired.

Can I prepare the eggplant puttanesca sauce in advance?

Yes, the eggplant puttanesca sauce can be made ahead of time and stored in an airtight container in the refrigerator for 3-4 days. Reheat gently before serving with freshly pan-fried gnocchi.

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Pan-fried Gnocchi with Eggplant Puttanesca
[Vegan]

AR By: Annabelle Randles

Author Bio

In her new book, Less Meat, More Plants, carnivore turned flexitarian Annabelle Randles delivers a... Read More

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A close-up of pan-fried gnocchi topped with a rich, red eggplant puttanesca sauce and fresh basil, served in a shallow bowl.

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Pan-fried Gnocchi with Eggplant Puttanesca [Vegan]

Dairy Free

Vegan

Crispy on the outside and soft on the inside, pan-fried gnocchi are simply amazing. Here they are served on top of a hearty plant-based eggplant puttanesca sauce. I have swapped the anchovies used in a traditional puttanesca sauce for nori and a dash of soy sauce. Like the original, this... Read More

Ingredients You Need for Pan-fried Gnocchi with Eggplant Puttanesca [Vegan]

1 pound (450g) eggplant, cubed
1 teaspoon salt
1/2 cup (120ml) olive oil, divided
1/2 cup (60g) finely diced red onions
1 (28-ounce/800g) can diced tomatoes
3/4 cup (105g) pitted Kalamata olives
3 cloves garlic, grated
2 tablespoons capers
1 tablespoon tomato paste
1 nori sheet, thinly sliced
1/4 teaspoon crushed red pepper
1 (17.5-ounce/500g) package fresh gnocchi
1 to 2 teaspoons granulated sugar
Dash of low-sodium soy sauce
1/2 packed cup (10g) roughly chopped fresh basil

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How to Prepare Pan-fried Gnocchi with Eggplant Puttanesca [Vegan]

Place the eggplant in a colander and sprinkle with the salt. Set in the sink or over a shallow dish and allow to drain for 20 minutes. Use a paper towel to brush off the salt and absorb the excess liquid.
In a large frying pan, heat 1/4 cup (60ml) of the oil over medium-high heat. Cook the eggplant, stirring often, until browned, 12 to 15 minutes. Using a slotted spoon, remove the eggplant from the pan and set aside.
Lower the heat to medium. Add 2 tablespoons of the oil to the same frying pan. Add the onions and cook gently, stirring from time to time, until they start to soften, 6 to 8 minutes.
Stir in the tomatoes, olives, garlic, capers, tomato paste, nori, crushed red pepper, and cooked eggplant until well combined. Turn the heat to medium-low heat and simmer, uncovered, for 10 minutes to allow the flavors to deepen.
Meanwhile, cook the gnocchi. Pour the remaining 2 tablespoons of oil into another large frying pan over medium-high heat. Add the gnocchi straight from the package (no need to precook them) and pan-fry for 8 to 10 minutes, until crisp and golden.
Once the sauce has simmered for 10 minutes, stir in 1 teaspoon of sugar and the soy sauce. Taste and add up to 1 teaspoon more sugar, if desired. Stir in the basil.
Top the sauce with the pan-fried gnocchi and serve.