Tweet This Autumnal dish can be baked in the oven or made on the cooker top. I made it on the cooker top, but it is just as easy to pop it in the oven. It is comfort food at it's best.
I forgot to say in the recipe that I fried the gnocchi in a little butter Nigella-style before adding them to the bake. It turns them into little roast potatoes. Of course you don't have to fry them first, you can just add them straight from the packet.
Tomato & Aubergine Gnocchi Bake
This rich and satisfying dish can be baked in the oven or cooked on the cooker top.
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 2 fat cloves of garlic, finely chopped
- 1 tsp chilli flakes
- 1 aubergine, chopped into small chunks
- 8 closed cup mushrooms, chopped
- 2 x 400g tins of chopped tomatoes
- 2 tbsp tomato puree
- 1 good glug of red wine
- 1 ball of mozzarella (or vegan mozzarella)
- 1 x 500g packet of gnocchi (or homemade)
- a handful of fresh basil
1. Saute the onion and garlic in the olive oil until tender. 2. Stir in the aubergine and mushrooms and cook until soft.3. Add the tinned tomatoes, tomato puree and wine. Simmer gently for 15 minutes. Then season with a pinch of sugar, salt and pepper.4. Stir the gnocchi into the sauce, then tear the mozzarella and mix it into the dish.5. Add the basil just before you serve the dish.To bake: Pre-heat the oven to 200c/180 c fan/gas mark 6. Saute the onion and garlic until soft. Stir in the chilli, then pour in the tomatoes, wine and tomato puree. Season and mix well. Mix in the gnocchi and basil. Top with the mozzarella and bake for 20-30 minutes until the mozzarella is melted and golden.
DetailsTotal time: Yield: Serves 4-6
Here are a few other great dishes using aubergines (eggplants):
* Mushroom, Potato & Aubergine Curry from Tinned Tomatoes.
* Aubergine Brinjal Chutney from We Don't Eat Anything with a Face.
* Eggplant and Chickpea Curry from FatFree Vegan Kitchen.