Main Dishesdeliciouslyella
Roasted Aubergine & Tomato Gnocchi
This dish is for those busy days when the weather takes a turn on the cooler side – cosy, one-pan and zero fuss. With silky aubergines in a rich tomato and basil sauce, chickpeas for plant-based protein and fibre, and satisfying pillows of gnocchi, it’s an easy midweek meal that feels both nourishing and comforting.
👥 3 Servings⏱️ Prep & Cook: 50 min🔥 Cook: 50 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●casserole dish
📝 Preparation Steps
1
Preheat the oven to 180°C fan / 400°F. Place the aubergine on a large baking tray with the olive oil and 1 tsp salt, then toss to coat. Roast for 30–⏱️ 40 minutes until tender and golden.
olive oil2 tablespoons
2
Warm a shallow casserole dish or sauté pan over medium–low heat. Add the garlic and chilli flakes, and cook for 2–⏱️ 3 minutes, until just golden.
garlic2 cloves
3
Pour in the passata. Half fill the empty jar with water (about 200ml) and add to the pan along with the basil, chickpeas, maple syrup and a generous pinch of salt. Cover with a lid and simmer for 15–⏱️ 20 minutes.
maple syrup1 teaspoon
4
Add the gnocchi, put the lid back on and simmer for ⏱️ 5 minutes until al dente.
gnocchi10.5 oz
5
Stir through roasted aubergine. Scatter over the remaining basil, season generously and finish with a drizzle of olive oil.
olive oil2 tablespoons
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