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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.
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.
Typical values per serving when made using specific products in recipe
Energy | 1,561kJ/ 372kcals |
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Fat | 13g |
Saturated Fat | 3.4g |
Carbohydrates | 49g |
Sugars | 6.8g |
Fibre | 8.1g |
Protein | 10g |
Salt | 0.7g |
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