First, preheat the oven to 180°C.
Clean the potatoes and place them on a baking sheet. Put them in the oven and bake for about 30 minutes, until fully cooked.
Finely chop the onions and garlic. Sauté in olive oil. Season with oregano and garlic powder. Add the passata. Let the sauce simmer on low heat for about 30 minutes with a lid on.
Cut the mushrooms and eggplant into cubes.
Chop the sun-dried tomatoes into small pieces.
Heat olive oil in a wok pan. Sauté the eggplant and season with basil. Season with pepper and salt.
Remove the mozzarella from the packaging, pat dry, and cut into cubes. Set aside.
Take the cooked potatoes out of the oven and scoop the potato filling out of the potato.
When you start to mash, it is important that your potatoes are warm during the 'mixing process'. Mash the potatoes on your work surface and make a small well. Add the flour and yolks all at once, using a scraper to mix everything well together. At first, it will be dry and crumbly, but keep going and scrape everything back together on your work surface and keep mixing. Once a ball forms, start kneading by hand until you have a homogeneous mass. Dust with semolina, cut in half, and make long sausages. Cut into pieces of 2-3 cm.
Bring a pot of salted water to a boil to cook the gnocchi. Cook the gnocchi in the water until they float to the top.
Place the gnocchi in a baking dish. Sprinkle the mushrooms and sautéed eggplant on top. Cover everything with the tomato sauce. Finish by distributing the mozzarella pieces over it.
Bake everything in the oven for 15 minutes, until the mozzarella is melted.
Tips
Add Scamorza for a more umami taste. Add fresh tomatoes in the summer edition.
