Italian Gnocchi with Roasted Aubergine and Cherry Tomatoes
Roasted aubergine and cherry tomatoes with garlic tossed through gnocchi, finished with olive oil, parmesan, salt, and pepper.
- 400 g gnocchi
- 1 medium aubergine
- 200 g cherry tomatoes
- 2 cloves garlic
- 15 g fresh basil
- 30 g parmesan cheese
- 3 tbsp olive oil
- 1 tbsp balsamic glaze
- salt
- black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C (180°C fan/Gas Mark 6).
- Step 2
Cut the aubergine into 2cm cubes. Halve the cherry tomatoes. Thinly slice the garlic.
- Step 3
On a baking tray, toss the aubergine, cherry tomatoes, and sliced garlic with 2 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes, until aubergine is tender and tomatoes are bursting.
- Step 4
Meanwhile, cook the gnocchi in a large pan of boiling salted water according to package instructions (usually 2-3 minutes until they float). Drain, reserving about 100ml of the cooking water.
- Step 5
In a large frying pan, heat the remaining 1 tbsp olive oil over medium heat.
- Step 6
Add the cooked gnocchi to the frying pan and cook for 3-4 minutes, stirring occasionally, until lightly golden.
- Step 7
Add the roasted aubergine and cherry tomato mixture to the frying pan with the gnocchi.
- Step 8
Pour in about 50ml of the reserved gnocchi cooking water and stir to create a light sauce.
- Step 9
Tear in most of the fresh basil leaves. Season with salt and pepper to taste.
- Step 10
Serve immediately, topped with grated parmesan cheese and a drizzle of balsamic glaze. Garnish with the remaining fresh basil leaves.
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