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Roasted aubergine & tomato gnocchi
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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.
Typical values per serving:
2 of your 5 a day; low in saturated fat
This recipe was first published in Tue Jul 30 09:49:41 BST 2019.