What's Cooking Hawaii - Eggplant Gnocchi - S5E12 - KFVE, K5-Hawaii News Now, Local Programming

July 12, 2017

What's Cooking Hawaii - Eggplant Gnocchi - S5E12

Eggplant Gnocchi

Yield: 5 portions, about ½ cup per person
1 Long Purple Eggplant
1 Russet Potato
1 c AP Flour
? c Parmesan Cheese
1 Egg, beaten
To Taste Salt
Method of preparation:
1.) Put the potato in a pot and cover it with water, bring to a simmer and cook until soft.
2.) Wrap eggplant in foil and bake at 450 °F until soft. Once the flesh is soft, spoon it out
onto a foil lined pan and place the flesh back in the oven to further dehydrate for 15
minutes. Discard the eggplant skin.
3.) Peel potato and combine it with the eggplant, pushing it through a food mill or ricer.
4.) Put mashed potato and eggplant in a bowl, allow it to cool if it is still hot. Stir the beaten
egg into the potato mixture.
5.) Combine the flour, parmesan cheese, and salt in bowl; fold into the potato mixture.
6.) Once the dough is formed lay the 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.) Cook the gnocchi in boiling water just as you would pasta. They cook within 1-2
minutes and will float to the surface and become firmer.
8.) Place cooked hot gnocchi in the tofu alfredo sauce and serve immediately.

Tofu Alfredo Sauce

Yield: 5 Portions(about 8 oz of tofu alfredo sauce)
1 (3 oz) Silken Tofu (soft)
1 Tbsp Shoyu
1/4c Water
4 Tsp Lemon juice
¼ tsp Salt
¼ tsp Pepper
1 clove Garlic
4 Tbsp Parmesan cheese
Method of preparation:
1.) Blend all ingredients in a blender.
Roasted Vegetables
Yield: 5 Portions, use ? for each portion
10 Cherry Tomatoes, halved (lengthwise)
1 Long Purple Eggplant, cut ¼" thick on bias
1 Zucchini, shave with peeler
1 Sweet Onion, ½" thick slices
1 Yellow Bell Pepper, roasted, julienne
As needed Olive oil and Salt and Pepper
Method of preparation:
1.) To roast the pepper place it whole over a flame (like a gas stove burner) or place it under
the broiler in the oven on a pan. Rotate the pepper until the skin is blackened and
blistered. Once all sides are blistered remove the pepper and let it rest covered for 10
minutes then peel away the skin and remove the stem and seeds. Julienne the pepper and
set aside.
2.) For the cherry tomatoes once they are halved and tossed in olive oil and salt and pepper
place face up on a cooling rack over a sheet pan, roast the tomatoes in the oven at 450°F
until dehydrated, about 10 minutes.
3.) Slice the eggplant and onion and toss each separately in olive oil and salt and pepper.
Roast each separately until softened, about 10-15 minutes at 450 °F.
4.) Turn zucchini into ribbons by shaving with vegetable peeler, but avoid the seeds in the
center, discard the seed portion of the zucchini.
5.) Toss all the vegetables into a bowl, season with the dressing of olive oil, lemon juice, and
salt and pepper. Divide into fifths and place ? on top of each portion.

Roasted Vegetable Dressing

Yield: 5 teaspoons, use 1 teaspoon/portion
1 Tablespoon Olive oil
2 teaspoons Lemon juice
To Taste Salt and Pepper
Method of preparation:
1. Season the roasted vegetables with this mixture, it does not need to be combined ahead of

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