Roasted aubergine & tomato gnocchi

Roasted aubergine & tomato gnocchi

4.5 out of 5 stars(3) Rate this recipe
Low in saturated fat2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook35 mins
  • Total time45 mins

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Ingredients

  • 2 Essential Aubergines (about 500g), cut into 3cm cubes
  • 3 tbsp Essential Olive Oil
  • 400g Essential Cherry Tomatoes, halved
  • 3 garlic cloves, sliced
  • 500g Essential Gnocchi
  • 30g Essential Parmigiano Reggiano, grated
  • ¼ 25g pack basil, leaves only, torn

Method

  1. Preheat the oven to 200ºC, gas mark 6. Toss the aubergine with 2 tbsp oil and spread out on a large baking tray. Roast for 20 minutes, turning halfway, then stir in the tomatoes and garlic and roast for a further 10 minutes.

  2. Five minutes after you put the tomatoes in, bring a large pan of water to the boil. Add the gnocchi and simmer for 2-3 minutes. Drain and stir into the baking tray coating in the cooking juices, then sprinkle with the cheese. Return to the oven for a final 3 minutes, then divide between 4 plates and scatter with basil leaves.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,561kJ/ 372kcals

Fat

13g

Saturated Fat

3.4g

Carbohydrates

49g

Sugars

6.8g

Fibre

8.1g

Protein

10g

Salt

0.7g

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