Wash the potatoes and bake them unpeeled in a preheated oven at 200 ° C for approx. 45 minutes, depending on their size (until they are soft).
Wash the aubergines and cut into small cubes of 1cm x 1cm. Fry in a pan with a little olive oil and the pressed garlic clove until golden brown. You should lose as much fluids as possible. Let cool and puree with the egg yolk.
Press the lukewarm and peeled potatoes through the potato press. Mix quickly with the aubergine mixture, flour and parmesan. Season to taste with salt and pepper. Cover and leave the dough to stand for half an hour.
Then shape gnocchi out of the mixture and cook in boiling water in portions until they rise to the surface.
Tip: It is important for success that the potatoes are well steamed and that the aubergines also contain relatively little liquid after frying.
A note on the color of the gnocchi: I received an almost white eggplant, which is why they are so light. If you don`t get a white eggplant, but still want light-colored gnocchi, you can peel the eggplant.
When tossed in butter, they go very well as an accompaniment to rack of lamb with bean and tomato vegetables. A paprika tomato sauce with basil and crumbled feta cheese also tastes very good.
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