Sweet Potato Gnocchi, Eggplant, Caper & Tomato Caponata

Gnocchi is a wonder alternative to pasta especially during breezy fall days. Generally gnocchi is made from Russet potatoes but why not use sweet potatoes?! These potato dumplings are like velvety soft pillows sitting on a bed of roasted eggplant and capers.

Incredibly easy to make and impressive looking sweet potato gnocchi, tossed with basil and sea salt, nested on a thick layer of eggplant caponata with capers, tomatoes and garlic.

Sweet Potato Gnocchi

1 large sweet potato, peeled and cut into small chunks
1 small russet potato, peeled and cut into small chunks
2 tbl extra virgin olive oil
1 tsp salt
2 tsp ener-g egg replacer
1/4c AP flour
salt & pepper
1 tsp dried basil

Fill a large pot with water, add the sweet potatoes and bring to a boil. Boil until completely tender and drain. If you have a ricer, process the potatoes through that. If not, whip the potatoes and oil until smooth and then press through a strainer to get a completely smooth, velvety puree. Sift the salt, egg replacer and flour into the potato puree and knead into a soft dough.
Bring another large pot of water to a boil to cook the gnocchi. Portion the dough into thirds. Roll out each portion into a long rope and cut 1/2 inch pieces. Lay on parchment paper until all the dough is portioned.
Drop the gnocchi in boiling water and cook until the gnocchi floats to the top. Use a slotted spoon to remove onto a plate. Sprinkle with salt, pepper and dried basil. Serve immediately.
**Alternatively you can heat a saute pan with a little olive oil and toss the gnocchi in it to crisp the edges slightly, after you have boiled them.

Eggplant Caponata

1/4c extra virgin olive oil
1 large eggplant, sliced into 4 large pieces
2 tbl extra virgin olive oil
1 sweet onion, medium dice
1 celery stalk, small dice
3 garlic cloves, minced
1-15oz can diced tomatoes
2 tbl white wine
2 tbl capers
2 tbl organic sugar
1/4c red wine vinegar
1/2 tsp red pepper flakes
1/4c toasted pine nuts
salt and pepper
2 tbl chopped parsley

Preheat the oven to 400 degrees. Line a baking sheet with foil and drizzle the oil over the eggplant. Roast for 25 minutes.

In a large saute pan, heat 2 tbl oil and saute onions and celery until soft and tender, 8 minutes. Add the garlic and toss until fragrant, 3 minutes. Add the roasted eggplant, tomatoes, white wine and capers. Scrape the bottom of the pan to deglaze. Add the sugar, red pepper flakes and red wine vinegar. Bring to a low simmer and cook for 15 minutes until thick and reduced. Season with salt and pepper and toss in pine nuts and parsley.