Pearl City High School Culinary Arts

Roasted Eggplant Gnocchi, Garlic Tofu "Alfredo" Sauce, with Raw Zucchini and Roasted Vegetable Salad

Yield: 4 Servings

  • Gnocchi:
  • 1 Eggplant
  • 1 Potato
  • 1 cup All-Purpose flour
  • ⅛cup Parmesan cheese
  • 1 Egg
  • T/T Salt
  • 1. Put potato in a pot and cover in water, bring to a boil and simmer until soft
    2. Wrap eggplant in foil and bake at 450 ° until soft
    3. Peel potato and eggplant. Then put potato and eggplant through a food mill or ricer
    4. Put mashed potato and eggplant in a bowl. Then add beaten egg, flour, parmesan cheese, and salt
    5. Mix until well incorporated
    6. Lay mixture on a floured surface and roll into a rope until the rope is about ¾ inches in circumference; cut on the bias into 1 inch segments
    7. Boil water in a pot. Spray pam on steamer insert and put gnocchi inside. Submerge steamer in boiling water for 2 minutes
    8. Place cooked hot gnocchi in sauce and serve immediately
  • Tofu Alfredo Sauce:
  • 1 block Silken tofu
  • 1 tbsp Shoyu
  • ¼cup Water
  • 4 tsp Lemon juice
  • ¼tsp Salt
  • ¼tsp Pepper
  • 1 clove Garlic
  • 4 tbsp Parmesan cheese
  • Blend all ingredients in a blender.
  • Roasted Vegetables:
  • Cherry Tomatoes, halved
  • Eggplant, cut ¼” thick on bias
  • Zucchini, cut ¼” thick on bias
  • Sweet Onion, ½” thick slices
  • Each ingredient should be cooked separately. Toss with olive oil, and season with salt and pepper. Put in oven at 450 ° for 15 minutes. Turn zucchini into noodles.
  • Place gonocchi in the center of the plate. Fill in the zucchini and eggplant. Top with "Alfredo" sauce on top. Garnish with roasted vegetables.

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