zoom Roasted aubergine & tomato gnocchi

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    Roasted aubergine & tomato gnocchi

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    Roasted aubergine & tomato gnocchi

    • Preparation time: 10 minutes
    • Cooking time: 35 minutes
    • Total time: 45 minutes

    Serves: 4


    2 medium aubergines (about 500g), cut into 3cm cubes
    3 tbsp olive oil
    400g pack cherry vine tomatoes, halved
    3 cloves garlic, sliced
    500g pack fresh gnocchi
    30g Parmigiano Reggiano, grated
    ¼ x 25g pack basil, leaves only, torn 


    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.  

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