Roasted aubergine & tomato gnocchi

Name: Roasted aubergine & tomato gnocchi
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 2 Essential Aubergines (about 500g), cut into 3cm cubes; 3 tbsp Essential Olive Oil; 400 g Essential Cherry Tomatoes, halved; 3 garlic cloves, sliced; 500 g Essential Gnocchi; 30 g Essential Parmigiano Reggiano, grated; ¼ 25g pack basil, leaves only, torn

4.5 out of 5 stars(3) Rate this recipe

Low in saturated fat2 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook35 mins
Total time45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 Essential Aubergines (about 500g), cut into 3cm cubes
3 tbsp Essential Olive Oil
400g Essential Cherry Tomatoes, halved
3 garlic cloves, sliced
500g Essential Gnocchi
30g Essential Parmigiano Reggiano, grated
¼ 25g pack basil, leaves only, torn

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