Melanzanignocchi Mediterranean

For the Mediterranean melanzanignocchi, cut the melanzani in half lengthwise, place cut side up on a baking sheet and sprinkle with a little sea salt. Bake in the preheated oven at 220 °C for about 20 minutes. Scoop out the flesh with a spoon and place in a sieve. Boil the potatoes in their skins, peel them, let them steam out and press them through a potato press. Mix with the mashed melanzani, egg yolk, balsamic vinegar and olive oil. Season with sea salt and pepper. Then mix in the semolina and flour. On a work surface, shape the mixture into thumb-thick rolls and cut them again into pieces about 3 cm long. If desired, press groove-like patterns into them with a fork. Place in boiling salted water, boil once briefly and let steep for about 3 minutes. Carefully lift out and drain. Arrange on warmed plates, pour over brown foamed butter and sprinkle with freshly grated Parmesan.

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