Gnocchi with roasted aubergine and tomato

Gnocchi with roasted aubergine and tomato

Ingredients

serves 2
  • •1 large aubergine, chopped
  • •2 tbsp olive oil
  • •1 garlic clove, minced
  • •300g passata
  • •120g chickpeas
  • •1 tsp capers
  • •½ tsp maple syrup
  • •½ tsp sea salt, to taste
  • •300g gnocchi
  • •Ground black pepper, to taste
  • •handful basil leaves, chopped

Directions

Cooking mode
  1. 1. Preheat the oven to 180°C. Prepare a large baking tray. Add the aubergine, brush with 1 tbsp olive oil and roast for 20 minutes, until softened.
  2. 2. In a large pan over medium heat, heat the remaining tbsp olive oil. Add the garlic and cook for 1 minute. Add the passata and 250ml water. Stir in the chickpeas, maple syrup and salt. Cover with a lid and simmer for 10 minutes.
  3. 3. Stir in the gnocchi, cover and simmer for 5 minutes.
  4. 4. Stir in the aubergine. Remove from the heat and stir in the basil. Serve topped with ground black pepper.
Baker Beanie Author

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