Melanzanignocchi À La Sacher

Remove stem end from the melanzani, peel melanzani and cut into larger cubes. Heat olive oil in a frying pan and fry melanzani until golden brown. Finely chop shallots and garlic and add. Sauté briefly, then remove from heat and refrigerate. Puree cold melanzani and season with salt and pepper. Mix with flour and egg yolks and form dough into a roll. Cut out 2 cm dumplings and shape into gnocchi. Press the typical pattern with the back of a fork. Boil salted water in a large pot. Add gnocchi and cook until lightly boiling, 3-5 minutes. Strain and toss in hot olive oil. Arrange on warmed plates and sprinkle with freshly grated Parmesan. Garnish with fresh basil leaves.

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